8 c. yellow squash
2 med. green peppers
2 med. red peppers
3 med. onions
2 c. vinegar
3 c. sugar
1 tsp. mustard seeds
1 tbsp. celery seeds
1 tbsp. salt

Grind vegetables. Place in large bowl. Sprinkle with salt. Cover with ice water. Let sit 2 hours, then drain well.

Heat vinegar, sugar and spices until melted. Add vegetables; heat for 15 minutes. Let boil. Pour into pint jars while hot. Process in boiling water bath canner for 10 minutes.