10 c. thinly sliced squash (yellow and zucchini)
2 to 3 c. sliced onion
4 sm. or 2 med. slivered green bell peppers
1/4 lg. red bell pepper (optional)

Place in large stainless, glass or Tupperware container. Sprinkle with 1/4 to 1/2 cup plain or canning salt. Cover with ice cubes and let stand covered for 1 hour or longer. Drain. Make syrup of:

2 c. vinegar
2 tsp. mustard seed
3 c. sugar

Bring syrup to boil, add squash mixture and come to a boil again. Pack in hot jars quickly and seal. Makes 4 pints or more. Ready to eat. Very good with peas and meat in the winter!