2 lg. Vidalia onions
2 bell peppers
4 lg. squash (yellow)

Grind all ingredients. Soak in water covered with ice cubes. Let soak 2 hours; drain; rinse 3 times.

Mix: 2 1/2 c. vinegar 2 tsp. turmeric 2 tbsp. celery seed

Boil 5 minutes. Add onion, pepper and squash mixture. Cook 10 minutes. Put in pint jars and seal while hot. Yield: 5 pints.