1 tsp. celery seed
1 tsp. mustard seed
8 c. thinly sliced yellow squash
4 med. onion, sliced
2 sweet peppers (green and red for color)
3 c. sugar
3 c. cider vinegar

Put squash and onion in large bowl. Cover with 1/2 cup coarse salt and ice cubes. Let stand 3 hours. Drain. Then mix sugar, vinegar, celery seed and mustard seed in large pan. Bring to boil, add vegetables and return to boil. Spoon into hot, sterile jars and seal by water bath method.