8 c. squash, diced
3 bell peppers, diced
2 onions
1 tbsp. salt
1 1/2 c. sugar
2 tbsp. mustard seed
2 c. vinegar
1/4 tsp. turmeric

First 4 ingredients, put in pan and cover with ice; set 1 hour, then drain off liquid.

Bring next 4 ingredients to a rolling boil, then pour over squash and bring to a boil again. Can in small jars.