8 c. sliced yellow squash
2 c. sliced onion
2 bell peppers
1 c. salt
3 c. sugar
2 tsp. celery seed
2 c. vinegar

Cut squash, onions and peppers in thin crosswise sections. Dissolve the salt in enough water to cover vegetables. Pour over vegetables; soak for 2 hours. Drain. Rinse thoroughly. Combine sugar, celery seed and vinegar in large kettle; bring to a boil. Add squash, onion and peppers. Bring to a rolling boil. Place in sterilized jars; cover vegetables with boiling liquid. Place sterilized lids and bands on jars, screwing band tight.