8 c. yellow summer squash, sliced wafer thin
2 c. onion rings, sliced thin
2-4 tbsp. salt
2 c. vinegar
2 c. sugar
4 green bell peppers, sliced thin
2 tsp. dry mustard
2 tsp. celery seed

Mix the squash and onion rings and sprinkle with about 2 to 4 tablespoons salt. Let stand for 1 hour. Combine vinegar, sugar, bell pepper, dry mustard and celery seed. Bring to a boil. Squeeze the brine from the squash and onions, and add to the vinegar. Boil just a minute to combine the flavors. Pour into sterile pint jars and seal. Water bath 10 minutes at hard boil.