Categories: Pickles 
      Yield: 1 servings 
  
      5 lb Squash 
      4 c  Onions 
      2 md Bell peppers 
    3/4 c  Salt 
      2 qt Ice cubes 
      1 ts Black pepper 
      5 c  Sugar 
  1 1/2 ts Turmeric 
      2 tb Mustard 
      5 c  Vinegar 
      2 tb Celery seed 
  
  Wash squash.  Cut in 1/4 x 1/8 inch slices.  Cut onions and pepper the 
  same.  Place in large container.  Sprinkle salt and add ice.  Cover and let 
  stand 3 hours.  Drain and rinse.  Mix sugar, turmeric, mustard, vinegar, 
  celery seed and pepper in a big pot.  Place on medium heat to below boiling 
  point.  Add other ingredients.  Heat the same and place in jars. Randy Rigg 
  The Pinnacle Club BBS  812-963-9139