12 c. shredded yellow squash
4 c. diced onion
2 lg. green peppers
2 lg. red peppers

Mix together and sprinkle 5 tablespoons salt over mixture and refrigerate overnight. Next morning wash mixture thoroughly with cold water and drain well (use a colander). Boil 2 1/2 cups vinegar, 2 tablespoons pickling spices, 2 tablespoons celery seed and 1 tablespoon turmeric together. Drain mixture through a cheese cloth and discard spices. To juice add 3 cups sugar, stir to dissolve. Add this vinegar mixture to squash and boil. Pack into sterilized jars and seal. Use a hot bath, DO NOT pressure.