1Day 1: Grate squash, chop onions and peppers. Place in large container. Cover with water. Add salt and stir. Set aside and cover with foil wrap overnight.
Day 2: Drain squash mixture and cover with ice water. Let sit for 20 minutes and drain off water.
Day 2 Continued: Using big dutch oven type pan mix pickling spices, vinegar and turmeric powder and bring to a boil. Add sugar and bring to a boil again. Add drained squash mixture, stir and cook 10 minutes. Cool about 5 minutes and dip mixture and liquid into hot jars with a cup, clean rims off good and seal with lids and rings. Use canning sealing instructions for a good seal. Will last for at least 2 years in pantry if seal is not broken. Store in refrigerator after opening.
2Be sure to use a pan large enough to hold all the squash mixture and sugar mixture. Use clean jars and lids. Leave soaking in hot water before pouring mixture into them. Be careful this is a very hot mixture and take care not to burn yourself. My husband always helps with this cooking and canning process.