1 gal. sliced summer squash
2 c. sliced onions
2 lg. bell peppers, quartered
4 1/2 c. sugar
1/2 c. pickling salt
1 tsp. celery seed
1 tsp. mustard seed
1 tsp. turmeric
1 qt. vinegar
Strips red peppers

Wash and slice very thin. Layer squash, onions and peppers in enamel or crock container. Sprinkle salt over each layer. Cover with cold water; let stand overnight; drain. Combine all other ingredients; pour over squash mixture. Boil 10 minutes. Seal in hot clean jars. Makes 8 pints.