4 cups sliced squash
1 cup sliced onion (whole sweet)
1 red pepper, seeded and sliced
1 green pepper, seeded and sliced
1 cup white vinegar
1 1/4 cup sugar
1 teaspoon celery seed
1 teaspoon mustard seed
1 teaspoon salt
Bring vinegar, sugar, celery seed, mustard seed and salt to a boil; add squash, onion, and peppers into hot vinegar and boil about five minutes (after it comes to a boil). Take off stove and put into sterilized jars.
(3 1/4 pound squash will make double recipe)