8 c. squash, sliced
2 c. onions, sliced
1 tbsp. salt
1 c. green pepper, diced
2 c. cider vinegar
3 1/2 c. sugar
1 tsp. celery seed
1 tsp. mustard seed

Combine squash and onion. Sprinkle with salt and let stand 1 hour. Combine green pepper, vinegar, sugar and seeds; bring to a boil. Pack squash and onion into hot sterilized jars. Cover with vinegar mixture and seal. Yields 4 pints.