Bread and Butter Pickled Squash

1 gallon sliced squash - (about 4 1/4 lbs)
2 green bell peppers -- diced
5 medium onions -- diced
1/2 cup salt
5 cups vinegar, 5% acidity
4 1/2 cups sugar
1 teaspoon ground mustard
1 1/2 teaspoons turmeric
1 teaspoon celery seeds
20 whole cloves -- in spice bag

Select small to medium-sized yellow summer squash, about 1- to 1 1/2-inches in diameter. Cut squash into 1/4-inch slices and combine with peppers and onions. Stir in 1/2 cup salt; let stand 3 hours. Drain.

Mix vinegar with sugar and spices; heat to boiling. Remove spice bag. Pack squash, peppers, and onions into pint jars. Cover with boiling vinegar solution. Adjust lids.

Process in boiling water 10 minutes. Begin counting time as soon as all the hot jars are placed in actively boiling water.

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