8 c. sliced yellow squash (sm.)
2 green bell peppers, chopped
2 tbsp. salt
2 red bell peppers, chopped
2 c. onion rings, separated

Combine squash, peppers, onion and salt and let set for 1 hour. Then bring the following ingredients to a boil: 2 c. cider vinegar 2 tsp. mustard seed 2 tsp. celery seed

Add vegetables and bring to a boil again. Boil for 1 minute. Pack in jars and process in hot water bath for 30 minutes. Makes 4 pints.