8 c. sliced squash
2 c. sliced onions
1 tbsp. salt
1 c. diced green pepper
2 c. cider vinegar
3 1/2 c. sugar
1 tsp. celery seeds
1 tsp. mustard seeds

Combine squash and onions; sprinkle with salt and let stand 1 hour. Combine remaining ingredients and bring to a boil. Add squash and onion, return to a boil. Pack pickle in jars, covering with vinegar mixture. Seal.