First cut squash, onions, sweet peppers and garlic into desired slices. I use my food processor with the slicing blade. Put into LARGE bowl.
Then mix salt into sliced veggies, mix well. Then cover with cold water and place in refrigerator over night.
Next day drain off salt water. Do not rise.
In large stock pot mix water, white vinegar, sugar, celery seed, mustard seed and turmeric. Bring to a boil.
Fill pint size jars with veggie mixture.
Then ladle hot pickling liquid over jars filled with veggies.
Make sure there are no bubbles in jars using a clean butter knife.
Wipe rims of jars clean with paper towel dipped in vinegar.
Place on two piece canning lid till fingertip tight.
Put jars into water bath canner and completely cover with water.
Bring to a boil and process for 10 minutes. Remove canner lid and wait 5 minutes.
Remove jars from canner and allow to cool till next day.
Then remove rings from jars ,clean, date and store!
