12 c. sliced squash
2 c. sliced onion
1 tbsp. pickling salt
1 c. diced green pepper
2 c. vinegar (5% acidity)
3 1/2 c. sugar
1 tsp. celery seed
1 tsp. mustard seed

Combine squash and onion, sprinkle with salt, and let stand for one hour. Combine remaining ingredients, and bring to a boil. Drain squash and onions. Pack squash and onions into hot sterilized jars, add vinegar mixture, leaving 1/4 inch head space. Cover at once with metal lids, screw on bands tight. Process in boiling water bath for 15 minutes. Yields 4 pints.