8 c. squash, sliced
2 lg. onions, thinly sliced
2 bell peppers, diced
1 sweet red pepper, diced
3 c. sugar
2 c. white vinegar
1 tbsp. mustard seed
1 tbsp. celery seed
1 tbsp. turmeric

Soak vegetables in brine (2 cups ice water, 1 1/2 cups canning salt) for 2 hours. Drain. Bring other ingredients to a boil for 5 minutes. Add vegetables and boil for 5 minutes. Pour into clean, hot jars, seal and process for 10 minutes. Makes 6 pints.