1 gal. sliced squash
2 lg. bell peppers, sliced
1/2 stalk celery, sliced
4 1/2 c. sugar
1 tsp. mustard seed
1 tsp. ground cloves
2 c. onions, sliced
2 hot peppers
6 to 8 carrots, sliced
1 tsp. celery seed
1 tsp. turmeric
1 qt. vinegar

Scrub squash - cut off ends, slice thin. Layer squash, celery and carrots. Sprinkle with 2 tablespoons salt. Cover with cold water and soak overnight. Combine sugar, spices and vinegar, heat to boiling, pour over jars. Seal.