8 c. sliced thin squash
3 bell peppers, sliced
2 tsp. mustard seed
2 tsp. celery seed
2 c. sliced onions
2 1/2 c. sugar
2 c. vinegar
1/2 tsp. mustard

Layer squash, onions and bell peppers. Sprinkle with salt to cover with a thin coat. Let stand for one hour. Drain off excess liquid. Heat other ingredients and pour over vegetables. Bring to a boil. Spoon into pint jars. Seal. Cool. Chill at least 24 hours before serving.