8 c. sliced yellow squash
2 c. sliced onion
1 tbsp. salt
1/2 c. diced green pepper
1 c. cider vinegar
1/2 tsp. celery seed
1 3/4 c. sugar
1/2 tsp. mustard seed

Combine squash and onion. Sprinkle with salt and let stand 1 hour. Combine green pepper, vinegar, celery seed, sugar, mustard seed and bring to a boil. Add squash and onions and return to boil immediately pack pickles into hot sterilized jars. Cover with vinegar mixture and seal. Yields 2 quarts.