8 cups diced yellow squash
2 cups diced onion (optional)
2 red bell and 2 green peppers, iced
3 TBL salt
3 cups white sugar
2 cups vinegar
2 tsp celery seeds
2 tsp whole mustard seeds
Place squash, onion and peppers in large bowl and sprinkle with salt. Toss to combine and allow to drain for 1 hours. Discard juice.
Place sugar, vinegar and seeds in large pot and bring to a boil over medium heat until vegetables are tender, about 15 minutes.
Process in jars for 10 minutes. Cut the recipe down if you only want enough to keep in your refrigerator to eat rather than can.