8 c. thinly sliced yellow squash
2 c. green bell peppers, cut in strips
2 c. thinly sliced onions
2 red bell peppers, sliced

VINEGAR MIXTURE:

3 c. vinegar
2 tbsp. celery seeds
4 c. sugar
2 tbsp. mustard seeds

Soak squash in brine water of 3/4 cups salt in 3 quarts water for 1 hour. Bring vinegar mixture to a boil, add vegetables, bring to boil again. Do not cook longer. Pack in jars, seal.