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

Layer squash, onions and pepper. Sprinkle with salt and let stand 1 hour. Drain and heat other ingredients. Pour over vegetables and bring to a boil. Put in jars and let cool. Chill 24 hours.