8 c. squash, thinly sliced
2 c. sliced onions
3 sm. bell peppers, cut sm.
1/4 c. salt
1 3/4 c. sugar
2 1/2 c. white vinegar
2 tsp. mustard seeds
2 tsp. celery seeds

Place onions, squash, and peppers in large bowl; sprinkle with salt. Stir gently. Let stand about 1 hour; drain. Heat other ingredients to boil. Bring to rolling boil. Add squash, onions, peppers, and bring back to a boil. Put in heated pint jars and seal. (Makes about 6 pints.)