8 c. diced squash, yellow or zucchini
2 c. chopped onions
4 green peppers, diced
2 c. vinegar
1/4 c. salt
2 tsp. celery seed
2 tsp. mustard seed
3 c. sugar

Combine squash, onions and peppers. Sprinkle with salt and let set 1 hour; drain. Bring vegetable mix to boil and add squash mixture and boil again. Makes 4 pints. Put in hot jars and seal.