8 c. yellow squash, thinly sliced
2 c. onions, thinly sliced
2 red bell peppers
2 green bell peppers
3 c. sugar
2 c. white vinegar
2 tsp. mustard seed
2 tsp. celery seed

Prepare vegetables and salt to taste. Let stand 2 hours and drain. In a large pot, combine sugar, vinegar, and spices and bring to a boil. Add vegetables, bring to a boil and boil 5 minutes. Pour into hot jars and seal.