from Clearel's kitchen

8 cups squash

2 cups onion

3 bell peppers

Slice thin and sprinkle with salt - let set one hour and drain.

2 cups vinegar

2 T. mustard seed

2 1/2 cup sugar

1/2 t. dry mustard

2 t. celery seed

Heat then pour vegetables and bring to a boil. Put in jars and

- mixture over

seal.