Squash Pickles

8 cups sliced yellow summer squash
2 cups onions, sliced in rings or chunks
3 tablespoons canning salt
1 cup quarted jalapenos, seed some to cut back on the 'fire'
2 1/2 cups cider vinegar
2 1/2 cups sugar
1 teaspoon mustard seed per pint
1/2 teaspoon celery seed per pint

Combine squash and onions. Put salt on top; give it a stir. Let stand for 1 hour. Drain well; do not rinse. Seed some of the jalapenos if desired and add to the squash and onions. Combine vinegar and sugar and bring to a boil, stirring until sugar dissolves. Put 1 teaspoon mustard seed and 1/2 teaspoon celery seed in each pint jar. Pack squash, onion, and peppr into jars. Pour boiling vinegar/sugar into jars, covering vegetables. Process in boiling water bath 10 minutes.

If you like relish on your peas, you can chop the vegetables instead of slicing.