8 c. tender yellow squash, finely sliced
2 c. finely chopped onions
2 red sweet peppers, chopped
2 green sweet peppers, chopped
1/2 c. pickling salt
3 c. sugar
2 c. white vinegar
2 tsp. mustard seed
2 tsp. celery seed and some alum

Combine squash, onions and sweet peppers; sprinkle with pickling salt. Mix well and let stand one hour with ice cubes on top. Drain well.

Combine sugar, vinegar, mustard seed and celery seed; bring to a boil. Pack squash mixture into hot, sterilized jars. Cover with vinegar mixture leaving 1/4-inch headspace. Add 1 or 2 lumps of alum (optional) and adjust two piece caps.

Process 15 minutes in a boiling water bath.