Pickled Squash - cooking recipe

Ingredients

25 to 30 small squash
8 medium white onions
2 bell peppers
1/2 c. salt
5 c. sugar
5 c. vinegar
2 Tbsp. mustard seed
1 tsp. turmeric
1/2 tsp. cloves (powdered or whole)

Preparation

Slice squash thin.
Chop onions and bell peppers.
Alternate vegetables with salt.
Let stand 3 hours; drain.
Boil liquids and spices a little.
Add vegetables and just heat.
Spoon into jars and seal.