8 c. squash (sliced)
2 c. onions (sliced)
1/2 c. sweet pepper strips
1 tsp. salt
1 c. vinegar
1 3/4 c. sugar
1/2 tsp. celery seed
2 tsp. mustard seed

Combine squash and onions and peppers in a large bowl. Sprinkle with salt. Cover with ice water. Let stand 1 to 2 hours. Drain well.

Combine vinegar, sugar, seeds and drained vegetables. Bring to a boil. Ladle into jars and seal. Makes about 5 pints.