8 c. sliced squash
2 c. sliced onions
1 tbsp. pickling salt
1 c. diced green pepper
2 c. cider vinegar
3 1/2 c. sugar
1 tsp. celery seed
1 tsp. mustard seed

Combine squash and onions, sprinkle with salt and soak in ice water for 3 hours. Combine remaining ingredients and bring to a boil. Pack squash and onions in hot sterilized jars. Cover with vinegar mixture leaving 1/4 inch of headspace. Seal and process in boiling water bath for 15 minutes. Makes 4 pints.