8 c. squash (yellow), diced, not peeled
2 c. onion, diced
4 bell peppers, chopped
1/2 c. salt
2 c. vinegar
3 c. sugar
2 tsp. celery seed
2 tsp. mustard seed

Cover squash, onions and pepper with salt. Cover with ice and let stand to crisp for 1 hour. Drain and wash. Mix vinegar, sugar, celery seed and mustard seed. Boil hard, add vegetables and reduce to a low boil for 5 minutes. Place in sterile jars and seal. Yields about 5 pints.