1 gal. sliced squash
1/2 c. salt
5 c. sugar
5 c. white vinegar
2 tsp. turmeric
8 sliced onions
3 bell peppers, diced
2 tsp. celery seed

Cover squash with cold water and salt. Soak for 3 hours. Drain. Mix sugar, vinegar together until sugar dissolves. Add spices and onions and peppers. Place in large pan. Add squash. Cook until hot through and through. Seal in jars. Makes 5-6 pints.