8 c. squash
2 c. onions, sliced
1 c. peppers, chopped
1/2 tsp. mustard seed
2 tbsp. salt
1 3/4 c. sugar
1 c. white vinegar
1/2 tsp. celery seed

Put vegetables in colander. Top with salt. Let stand 4 to 6 hours. Combine sugar, vinegar, celery seed and mustard seed in large pot. Bring to a boil and add squash mixture. Bring to a boil again. Pack in sterile hot jars with enough liquid to cover and seal.