8 c. yellow squash, thinly sliced
2 c. onion, chopped
2 sweet red peppers, chopped
2 sweet green peppers, chopped

Mix the above and salt to taste, about 2 level tablespoons. Let stand at least one hour. 3 c. sugar 2 tsp. celery seed 2 tsp. mustard seed

Bring squash mixture to a boil, and drain. Heat vinegar mixture and pour over squash and boil 5 minutes. Put in jars and seal. NOTE: DO NOT OVER COOK.