8 c. squash, sliced
2 c. thinly sliced white onions
3 thinly sliced bell peppers
1 tsp. mustard seed
1/2 tsp. celery seed
1/2 tsp. dry mustard
2 1/2 c. vinegar
2 c. sugar

Place vegetables in bowl. Sprinkle with salt. Let stand 1 hour then drain. Heat vinegar, sugar and spices. Add vegetables. Bring to a boil. Place in hot jars and seal or may be served after cooling at a large dinner.