8 c. thinly sliced yellow squash
2 c. green peppers, sliced in strips
2 c. thin sliced onions
2 red bell peppers, sliced

Soak squash in brine water 1 hour before pickling. Mix 3/4 cup of salt in 3 quarts water to make brine. 2 tbsp. celery seed 4 c. sugar 2 tbsp. mustard seed

Bring vinegar to boil, then add vegetables and bring to boil. But do not cook. Put in jars and seal. 6 pints.