12 c. yellow squash, ground
4 c. onion, ground
2 c. bell peppers, ground
2 tsp. pickling salt
2 1/2 c. vinegar
6 c. sugar
1 tsp. celery seed
1 1/2 tsp. mustard seed
3/4 tsp. turmeric

Sprinkle salt over ground vegetables. Mix last 5 ingredients. Let come to a boil. Add vegetable mixture. Let come to a boil. Simmer for 20 minutes. Put into hot sterile jars. Seal.

Makes about 7 pints.