Squash Pickles

8 cups sliced squash

2 cups sliced onion

1 tbs salt

1/2 cup diced green pepper

1 cup cider vinegar

1-3/4 cups sugar

1/2 tsp celery seeds

1/2 tsp mustard seeds

Combine squash and onion; sprinkle salt and let stand 1 hour. Combine seeds, and mustard seeds; bring to a boil. Add squash and onion and return to a boil. Pack pickles into hot, sterilized jars. Cover with vinegar mixture and seal.

Yield: 2 quarts.