4 c. chopped onion
2 lg. green peppers
2 red peppers
2 hot peppers (I omit)
12 c. grated squash
5 tbsp. salt
2 1/2 c. apple cider vinegar
5 c. sugar
2 1/2 tsp. celery seed
1 tsp. mustard seed
1 tsp. turmeric
2 tsp. pickling spices in bag

Combine first 5 ingredients. Sprinkle salt on top of vegetables and then mix. Refrigerate overnight. Next morning, rinse in cold water and drain.

In a 6 quart pot mix vinegar, sugar and spices. Bring to a boil. Add squash mixture and simmer until just hot. Put in hot sterilized jars.