8 c. (3 1/2 lbs.) thinly sliced yellow squash
2 c. thinly sliced onion
3 sliced green peppers
1 tsp. mustard seed
2 1/2 c. vinegar
2 c. sugar
1 tsp. celery seed
1/2 tsp. dry mustard

Layer vegetables in bowl, sprinkle generously with salt. Let stand 1 hour. Heat remaining ingredients, add vegetables and bring to boil. Pour into hot jars, seal. Chill before serving.