8 c. small thin sliced squash
2 c. onion rings
2 red bell peppers, sliced thin
2 green bell peppers, sliced thin
2 c. vinegar
3 c. sugar
2 tsp. mustard seed
2 tsp. celery seed

Mix vegetables well and salt to taste. Let stand 1 hour. Drain well. Bring remaining ingredients to a boil. Add vegetable mixture and bring to full rolling boil. Remove from heat, put into jars and seal.