8 c. shredded squash
2 c. sliced onions
1 tbsp. plain or pickling salt

Let stand 1 hour.

1 c. green pepper, diced
3 1/2 c. sugar
2 c. vinegar
1 tsp. celery seed
1 tsp. mustard seed

Combine and bring to boil. Pack squash in jars, pour liquid over, and seal. Place jars in water bath for 20 minutes.