8 c. thinly sliced sm. squash
2 c. thinly sliced onions
4 bell peppers, thinly sliced
2 c. vinegar
2 tsp. celery seed
2 tsp. mustard seed
2 1/2 c. sugar
1 tsp. salt

Sprinkle 1 teaspoon salt over sliced squash, onions and peppers. Let stand 1 hour.

Combine sugar, vinegar, celery and mustard seed and bring to boil. Drain squash and onions and peppers and add to vinegar. Let it come to a boil. Put in jars and seal.