12 c. yellow squash, unpeeled & diced
2 lg. bell peppers, chopped
4 c. onions, chopped
2 lg. red bell peppers, chopped

Put in a large bowl, sprinkle with 5 tablespoons salt. Mix and let stand overnight. Rinse and drain. 2 tbsp. pickling spices 1 tsp. turmeric 2 tsp. celery salt

Boil for 5 to 10 minutes. Strain and add 4 cups sugar. Then bring to boil and add squash. Boil 20 to 30 minutes. Can in hot sterilized pint jars.