1 gallon sliced squash 8 medium onions, sliced 1/2 cup rock salt 1 tsp. cloves 1 tsp. celery seed 2 Tbsp. mustard seed 1 1/2 tsp. tumeric 5 cups vinegar 5 cups sugar Soak squash and onions in iced salt water for 3 hours. Remove squash and onions. Rinse twice. Bring remaining ingredients to boil. Add squash and onions, return to boil. Boil for five minutes. Place mixture in steralized jars. Fill within 1/2 inch of top. Add rims and lids. Process for 10 minutes in a water bath. Yield: 6-7 pints. From: Treasured Recipies: Pauls Creek Baptist Church.