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.