8 c. thinly sliced yellow squash
2 c. thin onion slices
2 c. green pepper strips (about 2 1/2" long)
2 c. vinegar
3 1/2 c. sugar
2 tsp. celery seed
2 tsp. mustard seed
1/4 c. salt

Put sliced squash and onions in bowl or plastic pan and sprinkle 1/4 cup salt over them. Let stand for 1 hour. Pour off water that accumulated.

Combine vinegar, sugar, green peppers, celery seed and mustard seed; just bring to a boil. Add squash and onions. Bring to a boil again and cook 5-10 minutes. Fill clean canning jars. Pour vinegar mixture over pickles and seal. Makes about 5 pint jars.