Squash Pickles

8 cups sliced summer squash
2 cups sliced onion
1 tablespoon non-iodized salt
1 cup diced green bell pepper
2 cups cider vinegar
3 1/2 cups sugar
1 teaspoon celery seeds
1 teaspoon mustard seeds

Combine squash and onion. Sprinkle with salt and let stand 1 hour. Combine green pepper, vinegar, sugar, seeds. Mix. Bring to boil. Pack sterilized canning jars; seal and adjust rings. Starting timer when water returns to a boil with jars in it, process for 5 minutes in a boiling-water canner, or 10 minutes for altitudes of 1001 to 6,000 feet. Over 6,000 feet, process for 15 minutes.
Bren on Lake D'Arbonne, Louisiana

http://www.nancyskitchen