8 c. young crook-neck squash cut in thin slices
4 med. bell peppers, diced
2 c. chopped onion
2 c. cider vinegar
2 c. sugar
2 tsp. mustard seed
1/2 c. salt
2 tsp. celery seed

Sprinkle salt over cut squash, diced bell peppers and chopped onion. Let stand for several hours. Drain and rinse well. Combine sugar, vinegar, celery seed and mustard seed. Bring to a boil; add vegetables. Boil for 1 minute. Put in jars and seal. Makes about 4 pints.