Squash Pickles

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

Combine squash and onion. Sprinkle with salt. Let stand one hour. Combine green pepper, vinegar, sugar and seeds. In a saucepan, bring this mixture to a boil, stirring occasionally. Pack sterile canning jars with squash slices and fill with cooked mixture according to jar manufacturer’s directions.