8 c. sliced yellow squash, select sm. young squash
2 c. sliced onion
1 tbsp. salt
3/4 c. diced bell pepper
1 1/4 c. white vinegar
3/4 c. sugar
3/4 tsp. celery seed
3/4 tsp. mustard seed

Combine squash and onions in large bowl. Sprinkle with salt and let stand 1 hour. Combine bell pepper, vinegar, sugar, celery seed and mustard seed in large pan and bring to boil. Add squash and onions and bring to boil. Remove from heat, pack squash in jars and whatever liquid is left, pour on top. Makes 4 pints.