8 c. sliced squash (thin)
2 c. sliced onion (thin)
1 tbsp. pickling salt
1 c. diced green pepper
2 c. cider vinegar
3 1/2 c. sugar
1 tsp. celery seed
1 tsp. mustard seed

Combine squash and onion. Sprinkle with salt. Let stand 1 hour. Drain. Combine remaining ingredients. Bring to a boil. Pack squash in hot jars. Cover with vinegar mixture. Seal and process in hot water for 15 minutes.