Squash Pickles

8 cups squash -- sliced

2 cups onion -- sliced

1 tablespoon non-iodized salt

1 cup green pepper -- diced

2 cups cider vinegar

3 1/2 cups sugar

1 teaspoon celery seeds

1 teaspoon mustard seed

Combine squash and onion. Sprinkle with salt. Let stand 1 hour. Combine green pepper, vinegar, sugar, seeds. Mix. Bring to boil. Pack in jars.
Note: Follow canning jar instructions for processing times, or the current USDA guidelines (Home Canning Links).