Pickled Squash - cooking recipe

Ingredients

1 gal. squash, sliced thin
8 small onions
2 green bell peppers
4 1/2 c. sugar
5 c. vinegar
1/2 tsp. celery seed
1 1/2 tsp. turmeric
1/2 tsp. cloves, ground (if desired)
4 tsp. mustard seed
dash of alum

Preparation

Use small squash, sliced thin.
Add sliced onion and peppers and mix.
Put layer of squash; sprinkle salt over this, then layer of ice.
Continue until all squash, peppers and onions are used up. Put ice on top.
Let stand about 3 or 4 hours.
Drain off water. Rinse in cool water and drain.
Mix together all other ingredients. Bring to boil.
Add squash and heat thoroughly.
Do not let the squash boil hard, it is better if squash does not boil but just simmers to heat it good.