So-Sweet Squash Pickles -Regina

3 small yellow summer squash
1 medium onion, chopped
1 large red pepper, cut into 1/4" strips
1 Tbsp. salt
1 cup sugar
3/4 tsp. white vinegar
3/4 tsp. mustard seed
3/4 tsp. celery seed
1/4 tsp. ground mustard

Slice the squash into pieces about 1/2" thick. In a large nonmetal bowl combine squash, onion, and sweet pepper. Sprinkle salt over vegetables, then stir to combine. Cover and refrigerate for one hour. Drain off liquid. In a 3-quart saucepan combine remaining ingredients. Heat until boiling; pour in squash mixture. Return to boiling, then remove from heat. Ladle mixture into 2 clean pint jars. Cool for 30 minutes. Cover and refrigerate at least 24 hours before serving. Store in refrigerator up to one month. Try them solo or on a sandwich!