10 c. squash (skin also)
4 lg. onions
4 red peppers
4 green peppers
Salt
2 1/2 c. vinegar cider
4 c. sugar
2 tbsp. cornstarch
1 tbsp. turmeric
1 tbsp. nutmeg
2 tsp. celery seed
1/4 tsp. pepper

Grind squash, onions, pepper. Sprinkle this with salt and let stand several hours. Rinse in cold water and drain well. Add rest of ingredients and bring to a boil. Simmer 30 minutes, stirring often. Pour hot into jars and seal. Yields about 7 pints. Taste very much like Bread and Butter Pickles.