1 gal. sliced squash
2 med. sliced green peppers
6 med. sliced onions
1/4 c. salt
5 c. sugar
3 c. vinegar
1/2 tsp. turmeric
1 1/2 tsp. mustard seed
1 1/2 tsp. celery seed

Mix squash, green peppers, onions and salt together. Cover with crushed ice. Let stand 3 hours. Combine sugar, vinegar, turmeric, mustard seed and celery seed. Bring to a boil. Drain the squash mixture and put in boiling syrup. Let cool 3 or 4 minutes. Pack in jars and seal.