Squash Pickles
8 cups yellow summer squash, sliced
2 cups sliced sweet onion
1 tbs non-iodized salt
1 cup diced green bell pepper
1/2 cup diced red bell pepper
2 cups cider vinegar
3 1/2 cups sugar
1 tsp celery seeds
1 tsp mustard seed
Combine squash and onion slices in a large enamel kettle. Sprinkle with salt. Let stand 1 hour. Add green pepper, vinegar, sugar, celery seeds and mustard seeds and bring to a boil. Pack in jars. Bring water to a boil in a boiling water-bath canner. Place hot filled jars in rack and into the water. Starting timer when water returns to a boil with jars in it. Process for 5 minutes, or 10 minutes.