Pickled Yellow Squash

8 cups sliced yellow squash
4 medium onions, sliced
2 bell peppers, sliced
1/2 cup non-iodized salt
3 cups granulated sugar
3 cups white distilled vinegar
1 teaspoon celery seed
1 teaspoon mustard seed

Place squash, onions and peppers in a large container. Sprinkle with salt. Cover with ice and fill container with water. Let mixture stand 3 hours.

Drain. Boil sugar, vinegar, celery seed and mustard seed for 3 minutes. Add the squash to sugar mixture and boil 3 minutes longer. Put squash in 8-ounce hot sterile jars. Cover with the liquid and seal.

Yields 8 (8-ounce) jars.