Ingredients:

8 cups thinly sliced yellow summer squash

2 cups thinly sliced Vidalia or white onion

2 T. salt (kosher is good but not iodized)

2 1/2 cups cider vinegar

3 cups sugar

2 t. celery seed

2 t. mustard seed

4 sweet bell peppers, thinly sliced

Directions:

1. Combine squash and onions. Sprinkle with salt. Set aside for one hour. Drain off liquid.

2. Combine vinegar, sugar, celery seed, mustard seed and peppers. Bring to a hard boil. Add squash mixture. Bring to a boil. Pack into pint standard canning jars which have been boiled 15 min.

3. Adjust jar lids and bands. Process in a boiling water bath canner (212 degrees) for 5 minutes.

Bon Appetit!