10 c. thin sliced squash with skin (tender and small)
2 c. thin sliced onions
4 med. sliced green bell peppers
1/3 c. salt and water to cover

Soak for 1 1/2 hours and drain salt water off after 1 1/2 hours.

Syrup: 2 cups white vinegar and 3 cups sugar.

Bring white vinegar and sugar to a boil. Add 1 tablespoons of mustard seed and 1 tablespoon of celery seed continue; to boil for 3 minutes. Pack squash, onions and pepper mixture in pint jars. Pour syrup over mixture and seal. Makes 6 pints.