Pickled Squash - cooking recipe

Ingredients

5 qt. squash
1/2 c. canning salt
2 c. onions, sliced
3 c. bell peppers, chopped
1 qt. vinegar
4 1/2 c. sugar
1 Tbsp. mustard seed
1 Tbsp. turmeric seed

Preparation

Soak squash and salt for 3 hours.
Drain.
Add onions and pepper; set aside.
Bring to boil the vinegar, sugar, mustard and turmeric.
Put the first mixture into pint jars; pour boiling mixture on top.
Seal with can flat and rings.