6 qt. young, tender squash, sliced thin
2 qt. sliced med. size onions
1/2 c. pickling salt
2 qt. cracked ice cubes
5 c. sugar
5 c. vinegar
1 1/2 tsp. turmeric
1 tsp. celery seed
1 tsp. mustard seed

Mix squash and onion in large plastic container; sprinkle with salt and cracked ice. Cover container with heavy towel; let vegetables soak 3 hours. Drain thoroughly; rinse with cold water and drain again.

Place vegetables in large kettle; add sugar, vinegar, and spices. Stir frequently and gently, bring almost to boiling point. Do not allow to boil. Pack in hot sterilized jars. Seal immediately.