8 c. squash sliced thin
2 c. Vidalia onions, sliced
4 lg. bell peppers, sliced
2 c. sugar
2 c. vinegar
2 tsp. mustard seed
2 tsp. celery seed
3/4 c. salt

Soak squash, onions and peppers in icy salt water for 1 hour. Wash thoroughly. Bring sugar, vinegar and spices to a boil. Add squash, onions and peppers. Boil 3-5 minutes. Seal in hot jars.