8 c. sm. squash, sliced very thin
2 c. onions, sliced very thin
4 bell peppers, sliced (may substitute 1 red pepper for color)

Salt mixture lightly and let stand for 1 hour. Drain.

2 c. vinegar
3 c. sugar
2 tsp. mustard seed
2 tsp. celery seed
1 tsp. turmeric (may add more if a more golden color is desired)

Heat vinegar and seasonings. Add raw vegetables and bring to a boil. Pack immediately in sterile jars and seal. Makes 4 pints.