10 c. grated yellow squash
4 c. chopped onions
5 tbsp. salt
2 1/4 c. vinegar
2 red sweet peppers, chopped
2 green peppers, chopped
4 c. sugar
1 tsp. nutmeg
1 tsp. dry mustard
1 tsp. turmeric
1 tsp. celery seed
1 tsp. black pepper

Sprinkle the salt over the squash and onions; let set overnight. Drain well. Mix vinegar, sugar, peppers, and spices; bring to a boil. Add vegetables and cook 10 or 15 minutes. Pack into hot jars and process in water bath about 15 minutes.