12 c. chopped or grated squash (yellow crookneck squash)
4 c. chopped onion
4 green peppers, chopped

Sprinkle 5 tablespoons salt over ingredient mixture. Mix. Set overnight in refrigerator. Drain water off and rinse in cold water.

Boil 2 1/2 cups vinegar, 2 teaspoons pickling spice, 1 teaspoon celery seed and 1 teaspoon turmeric. Add 6 cups sugar. Stir until dissolved. Pour liquid over squash. Bring complete mixture to a boil. Pack in sterilized canning jars.