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

Combine squash and onions. Sprinkle with salt and let stand 1 hour. Combine remaining ingredients and bring to a boil. Pack squash and onions into hot sterilized jars. Cover with vinegar mixture, leaving 1/4 inch space at top. Seal and process in boiling water bath for 15 minutes. Yields: 4 pints.