8 c. yellow squash, sliced
4 med. sweet peppers
2 c. onion, sliced

Sprinkle 1/2 cup canning salt over dry squash. Soak 1 hour. Wash salt off real good. Mix 3 cups sugar, 2 cups vinegar, 2 teaspoons mustard seeds, 1 teaspoon pickling spice and 2 teaspoons celery seed. Bring to a boil. Add squash, pepper and onion and mix. Boil 2 minutes. Put in jars and seal. Turn jars upside down. Ready to eat when cold.