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

Combine squash. Sprinkle with salt and let stand for 1 hour. Combine remaining ingredients and bring to boil. Pack squash, onions, peppers in hot jars. Cover with hot liquid, seal, and process 30 minutes. Yields 4 pints.