1 gallon yellow squash, sliced paper thin
8 sm. white onions, chopped thin
1 green pepper, chopped
1 sweet red pepper, chopped
1/2 c. ice cream salt
5 c. sugar
1/2 tsp. turmeric
1/2 tsp. ground cloves
2 tbsp. mustard seed
2 tbsp. celery seed
5 c. vinegar

Layer squash, onions and peppers in large pot. Cover with ice cream salt and fill with ice and water. Cover and set aside for 3 hours. Combine remaining ingredients and bring to a boil. Drain ice and water from squash and place pot on stove. Pour hot vinegar mixture over squash. Bring back to a boil. Stir to coat squash well. Spoon immediately into hot jars. Seal. Yield: 8 pints.