10 c. yellow squash
4 medium onions
1 red hot pepper
1 green bell pepper
5 tsp. salt
2 1/2 c. white vinegar
4 c. sugar
2 tsp. celery seed
1/2 tsp. black pepper
1 tsp. cinnamon
1 tsp. mustard seed
2 tsp. turmeric

Grind all vegetables in a food chopper; add salt. Let stand overnight and drain. Blend together all other ingredients. Add vegetables and let boil for 3 minutes. Fill jars and seal.