12 c. raw squash (scant)
2 bell peppers, grind (I use 1 red and 1 green)
4 med. onions

Wash and grind squash, bell pepper and onions. Sprinkle 5 teaspoons pickling salt over first 3 items and refrigerate overnight. Drain well. In a cloth bag put:

2 tbsp. pickling slice
2 tsp. celery seed
1 tbsp. turmeric

Cook in 2 1/2 cup apple cider vinegar for 5 minutes. Take out spice bag. Add 4 cups sugar and bring back to a boil. Add squash mixture. Boil 6 minutes. Put in jars and seal. Makes 5 or 6 pints. When ready to use chill the jar of relish well.