Canned Squash Pickles

8 cups chopped squash
2 cups chopped onions
4 medium chopped bell peppers -- see * Note
2 teaspoons celery seed
2 teaspoons mustard seed
3 cups sugar
2 cups white vinegar
1 teaspoon pickling spice

* Note: Use at least 1 or 2 red bell peppers to lend color to the pickles.

Mix together the squash, onions, peppers, celery seed, mustard seed and 1/3 cup salt; cover with water and let sit for 1 hour. Drain liquid off, then add sugar, white vinegar and pickling spice. Let come to a boil. Mix and let boil for 2 minutes . Put in jars and seal.

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