6 c. sliced squash
2 c. onion
2 c. bell pepper
1 c. vinegar
1 3/4 c. sugar
1 tsp. celery seed and mustard seed

Sprinkle 1 tablespoon of salt over squash, onions and bell pepper. Let sit one hour, drain well. Bring to boil vinegar, sugar, celery seed, and mustard seed. Pour over squash and bring to another boil. Then simmer a few minutes. Put in jars.