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.