Summer Squash Relish

5 pounds yellow summer squash

4 large onions

4 large green peppers, seeded

4 sweet red peppers, seeded

5 tablespoons pickling salt

Grind squash, onions, and peppers into bowl. Add pickling salt. Let stand
overnight. Drain and rinse well twice.

In stainless steel kettle, combine the following:

5 cups sugar

3 1/2 cups 5 percent vinegar

2 1/2 teaspoons celery salt

1 1/2 teaspoons ground turmeric

2 teaspoons pickling spice wrapped in cloth

Bring to a boil and boil 5 minutes. Remove spice cloth. Add drained veggies
to vinegar mix and bring to a boil. Put into jars and seal. Put jars in
water bath and boil 15 minutes. Remove jars and cool on wire racks. Yield: 7
pints