6 young squash, sliced thin
2 large onions, sliced thin
1/2 c. pickling salt
2 qt. water
2 1/2 c. white vinegar
1 c. sugar
1/4 c. brown sugar
1/2 c. water
2 1/2 tbsp. mustard seed
1 tbsp. celery seed
1/2 tsp. turmeric

Dissolve salt in the 2 quarts of water in enameled or stainless steel pan. Add squash and onions and soak 12 to 18 hours. Drain for an hour but do not wash or rinse. Combine remaining ingredients in a kettle or pan and boil for 5 minutes. Put in hot jars and seal.

Makes 5 pints.