8 c. squash slices
2 c. onion slices
1/2 c. diced green peppers
1 tbsp. salt (sprinkled over)
1 c. cider vinegar
1 3/4 c. sugar
1/2 tsp. celery seed
1/2 tsp. salt
1/2 tsp. mustard seed

Let first 4 ingredients stand 1 hour. Drain water off squash but don't wash off salt. Bring remaining ingredients to a boil. Add vegetables; return to boil for 1 minute. Pack in sterilized jars; cover with vinegar mixture and seal.