8 c. sliced yellow squash
2 c. sliced onions
1/2 c. green peppers (optional)
1 tbsp. salt

Combine the above, let stand 1 hour.

Mix:

1 c. white vinegar
1 3/4 c. sugar
1/2 tsp. celery seed
1/2 tsp. mustard seed
Combine the above and bring to a boil. Add squash, onions, peppers and
bring to second boil. Pack and seal. Makes 4 quarts.