8 c. thinly sliced yellow squash
2 c. green bell peppers, sliced into strips
2 c. thinly sliced onions
2 c. reg. red bell peppers, sliced into strips

Soak squash in brine, 1 hour before pickling (mix 3/4 cup salt in 3 quarts of water) then drain well.

3 c. vinegar
4 c. sugar
2 tbsp. celery seed
2 tbsp. mustard seed

Bring to a good boil then add vegetables and let come to a boil again, but do not cook any longer. Makes six pints.