1 gallon squash
1 box sm. white onions
1/2 c. salt
4 c. sugar
1 tsp. celery seed
2 tsp. mustard seed
12 cloves (optional)
2 qts. white vinegar
2 tsp. turmeric

Slice onions and squash thin and mix with salt. Cover with 4 cup cracked ice for 3 hours.

Drain and spread sugar and spices on top. Pour vinegar enough to cover vegetables. Heat all this to boil, cut off heat. Pack jars hot and pour hot solution and seal.