8 c. sliced squash
2 c. sliced onion
1 tbsp. salt
1/2 c. diced green pepper
1 c. cider vinegar
1 3/4 c. sugar
1/2 tsp. celery seed
1/2 tsp. mustard seed

Combine squash and onion; sprinkle with salt and let stand for 1 hour. Combine green pepper, vinegar, sugar and seeds. Bring to a boil. Pack squash mixture into hot sterilized jars, cover with vinegar mixture and seal.