Squash Pickles

8 cups squash, thinly sliced
2 cups onions, thinly chopped
4 bell peppers, thinly chopped
2 tsp. celery seed
2 tsp. mustard seed
2 cups vinegar
3 cups sugar
1 tsp. turmeric
Salt freely

Combine squash and onions. Sprinkle salt freely over squash and set aside for 1 hour. Drain off liquid.
Combine vinegar, sugar, peppers, celery seed, mustard seed and turmeric in pot and bring to a hard boil. Add squash and onions and return to a hard boil.
Seal in hot jars. Makes about 6 pints.