4 c. tender yellow squash, sliced thin
1 c. onion rings
1 green pepper, cut up
Salt to taste

Mix and bring to a boil:

1 c. white vinegar
1 1/2 c. sugar
1 tsp. mustard seed
1 tsp. celery seed

Put squash, pepper and onion in above and bring to a boil again. Pack in pint jars and seal.