8 c. (3 1/2 lbs.) thinly sliced yellow squash
2 c. thinly sliced onion
3 sliced green peppers
1 tsp. mustard seed
2 1/2 c. vinegar
2 c. sugar
1 tsp. celery seed
1/2 tsp. dry mustard

Layer vegetables in bowl, sprinkle generously with salt. Let stand one hour. Heat remaining ingredients, add vegetables and bring to boil. Pour into hot jars, seal. Chill before serving.