8 c. sliced yellow squash
2 c. sliced onions
4 lg. bell peppers
3 c. sugar
2 c. vinegar
2 tsp. celery seeds
2 tsp. mustard seeds
2 tsp. pickling spice (you can use more spice)

Mix vegetables with 1/2 to 1/4 cups pickling salt, set aside for 1 hour, then drain and rinse. Mix spices, sugar, vinegar in a granite pan. Bring to boil, add vegetables, bring back to a boil. Cook vegetables until peppers loose its bright green. Put in hot jars and seal.