Approximately 2 or 3 gal. yellow squash, sliced 1/4 to 1/2 inch diameter
6 green bell peppers, cored & sliced
5 to 6 med. size onions, peeled & sliced
Approximately 1/2 bottle pickling spice (tied in white cloth)
2 tbsp. powdered alum
1 tbsp. salt
Ice
1 tsp. celery seed
Approximately 1 tsp. turmeric
8 c. apple cider vinegar
8 c. white sugar (or as desired)

Put squash in kitchen sink and sprinkle the alum and salt over it and mix. Cover with ice and newspaper. Let stand approximately 2 hours. Scoop off any ice and mix green peppers and onions with squash, meanwhile have vinegar, sugar and celery seed and turmeric heating in large pan (pickling spice can be tied in a cloth and dropped into vinegar mixture). Bring to a boil and simmer while you pack clean dry canning jars with the squash mixture. Pour the hot vinegar solution mixture over the squash. Seal with jar lid and cap.

P.S. Remove pickling spice from vinegar mixture and discard.