Squash Pickles - cooking recipe

Ingredients

1 gal. sliced yellow squash
4 medium sliced onions
3 medium red and green bell peppers, sliced
4 large carrots, cut in small spears
1 1/4 c. regular salt
5 c. white vinegar
5 c. sugar
1 tsp. turmeric

Preparation

Combine first 4 ingredients then add 1 1/4 cups regular salt; cover with water.
Stir every 45 minutes for 5 hours.
Then bring to a boil the vinegar, sugar and turmeric.
Drain squash and add to mixture.
Bring to a boil only.
Put in sterilized jars and seal.
Makes 6 pints.
Let sit at least 3 weeks before opening.