4 qts. sm. sliced squash
6 med. onions, sliced
1/4 c. coarse or med. salt
5 c. white sugar
1 1/2 tsp. celery seed
1 1/2 tsp. mustard seed
1 tbsp. tumeric powder
3 c. cider vinegar

Slice squash thin, onion too. Add salt, stirring thoroughly. Cover with cracked ice and let stand three hours. (This makes the squash crisp.) Drain off liquid. Combine spices and vinegar. Pour over squash. Heat to a boil, place in hot sterile jars and seal.