8 c. thinly sliced yellow summer squash
2 c. thinly sliced white onion
2 tbsp. plain salt
2 1/2 c. cider vinegar
3 c. sugar
2 tsp. celery seed
2 tsp. mustard seed

Combine squash and onions. Sprinkle with salt. Set aside 1 hour. Drain off liquid. Combine vinegar, sugar, celery seed, and mustard. Bring to a hard boil. Add squash mixture and bring to a boil. Pack in pint canning jars that have been sterilized. Seal and process in boiling water bath 5 minutes.