8 c. squash, sliced
2 onions, cut up
2 tbsp. salt

Let stand 1 hour. Drain off liquid.

SYRUP:

2 c. vinegar
3 c. sugar
1 tsp. celery seed
1 tsp. mustard seed
1 tsp. pickling spice

Bring syrup to full rolling boil. Add mixture to syrup and boil again. Put in jars and seal.