2 c. med. squash sliced thin
2 c. onion rings
4 bell peppers, cut into rings
2 c. white vinegar
3 c. sugar
2 tsp. celery seed
Salt - sprinkle as in cooking

Combine squash and onions; sprinkle with salt. Let stand 1 hour, then drain well. Combine sugar, vinegar, celery seed, and bell pepper in saucepan. Bring to a hard boil. Add squash mixture and bring to a hard boil again. Put in jars and seal. May add 1 teaspoon turmeric for color.