10 c. peeled, seeded and ground squash
3 c. ground onions
5 tbsp. salt

Mix, let stand overnight. Rinse with cold water and drain. Add chopped red and green peppers as desired.

Mix:

4 c. sugar
1 tbsp. turmeric
1 tbsp. dry mustard
1 tsp. celery seed
1/2 tsp. black pepper
2 1/2 c. vinegar

Add squash, bring to a boil. Simmer 20 minutes. Pack in jars and seal. Makes 6 pints.