3 cups sliced peeled cukes
3 yellow summer squash or Zucchini
2 cups chopped sweet onions [I used regular]
1 1/2 cup white vinegar
1 cup sugar
1/2 tsp salt [It works fine without any however I don't know if it
affects the length you can store the pickle]
1/2 tsp celery seeds [I used a bit more in the second patch to our
taste however I added the salt to the second batch because I forgot it in the first]
1/2 tsp mustard seeds

Put the veggies in a large bowl make sure it is non reactive.   Cook
the rest of the ingredients and bring to a boil.  Continue to cook and
stir until sugar is dissolved.

Pour this over the cuke mix and let cool.   Cover tightly and
Refrigerate for 24 to 48 hours.
Serve with a slotted spoon.

Makes six cups.