8 c. yellow squash, sliced
2 c. onions, sliced
2 c. vinegar
2 tsp. celery seed
4 bell peppers, sliced
3 c. sugar
2 tsp. mustard seed

Cover squash, green peppers and onions with ice water. Salt to taste. Soak 1 hour; drain. Meanwhile, bring sugar, vinegar and spices to hard boil. Add squash mixture and bring back to boil. Set off heat. Quickly fill into hot jars and seal.