6 lg. yellow squash
2 green bell peppers
3 tbsp. salt
2 c. vinegar
2 tsp. turmeric
4 med. onions
1/4 c. salt
3 c. sugar
2 tsp. celery seeds

Coarsely grind squash, onions and green peppers. Add salt and cold water, let stand for 1 hour and drain. Bring to a boil sugar, vinegar, celery seed and turmeric for 3 minutes. Add squash and cook for 3 minutes. Put in pint jars and seal airtight.