8 C. squash sliced
Soak in 3 quarts water and 2/3 C. salt for 1 hour. Drain.
Bring to a boil:
3 C. sugar
2 C. vinegar
2 T. mustard seed
Add squash and chop the following:
2 C. bell pepper
2 C. red pepper
2 C. onion
Add to the hot squash mixture and bring to a boil. Simmer for minutes.
Pack into hot, sterilized jars, cover with hot syrup and seal. Process in a hot water bath for 10 minutes. Remove and cool. Check the seals and store in a dry, dark place.