6 lg. squash (6 c.)
4 med. onions
2 med. bell peppers
1/4 c. salt
3 c. sugar
2 c. vinegar
2 tsp. tumeric
2 tsp. celery seed

Put squash, onion and peppers in food processor. Add salt and cover with water. Let stand for one hour. Rinse and drain well. Combine sugar, vinegar and celery seed and tumeric. Boil 3 minutes. Add vegetables and simmer 3 more minutes. Pack in a hot jar. Hot seal. Makes 5 pints.