10 c. diced yellow squash
4 c. diced onions
1 c. diced sweet pepper, red or green
5 tbsp. salt

Mix all together and let set overnight. Drain off liquids next morning. Then mix:

2 1/2 c. vinegar
1 tsp. celery seeds
3 c. sugar
2 tbsp. cornstarch

Mix this liquid mixture well and add to squash mixture. Cook slowly for 30 minutes. Fill regular jars and seal.