4 qts. sliced med. squash
6 med. white onions, sliced
2 green peppers, chopped
1 red pepper, chopped
3 cloves garlic
1/3 c. coarse pickling salt
5 c. sugar
1 1/2 tsp. turmeric
1 1/2 tsp. celery seed
2 tbsp. mustard seed
3 c. cider vinegar

Do not pare squash. Slice thin. Add onions, peppers, whole garlic and add salt. Cover with cracked ice, mix thoroughly. Let stand 3 hours. Drain thoroughly.

Combine sugar, turmeric, celery seed, mustard seed and vinegar. Pour over squash mixture and heat just to boil. Seal in hot sterilized jars. Makes 8 pints.