Squash Pickles

4 cups yellow swquash, sliced thin
4 cups zucchini ssquash, sliced thin
2 cups onions, sliced
1 cup green pepper strips
1 Tbsp canning salt

Combine in large bowl and sprinkle with canning salt. Set 1 hour.

Mix in large pan

2 cups vinegar
3 1/2 cups sugar
1 tsp mustard seed
1 tsp celery seed

Add squash mixture to this and bring to boil.
Boil 1-2 minutes. Pack in heated pint jars and seal.
Have seals heated in water.