8 c. squash, sliced
2 c. onions, sliced
4 bell peppers, sliced
3/4 c. salt
3 c. sugar
1 tbsp. celery seed
1 tbsp. mustard seed
2 c. apple cider vinegar

Put first 3 ingredients in pan. Add salt. Cover with water and ice for an hour. Drain and wash. Mix sugar, celery seed, mustard seed and vinegar. Bring to a boil. When boiling, pour over squash and boil 2 to 4 minutes. Put in jars and seal.