3/4 cup white vinegar
1 teaspoon mustard seed
3/4 teaspoon celery seed
In a large bowl, combine the squash, onion, red pepper and salt. Cover and refrigerate for 1 hour; drain.
In a large saucepan, combine the remaining ingredients. Bring to a boil. Add squash mixture; return to a boil. Remove from the heat; cool.
Store in an airtight container in the refrigerator for at least 4 days before serving. May be stored in the refrigerator for up to 3 weeks. Yield: 4 cups.