Ingredients
- 3 lb. yellow summer squash, finely chopped
- 3 lb. zucchini, finely chopped
- 6 large onions, finely chopped
- 3 medium green peppers, finely chopped
- 3 medium sweet red peppers, finely chopped
- 1/4 cup salt
- 2 cup sugar
- 2 cup packed brown sugar
- 2 cup white vinegar
- 4 tsp. celery seed
- 1 tsp. ground turmeric
- 1 tsp. ground mustard
- 1/2 tsp. alum
Directions
In a large bowl, combine the first six ingredients. Cover and refrigerate overnight. Drain vegetable mixture. Rinse in cold water and drain again. Place vegetables in a Dutch oven. Add the sugars, vinegar, celery seed, turmeric, mustard and alum. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until liquid is clear. Remove from the heat; cool. Spoon into containers. Cover and refrigerate for up to 3 weeks.
By Robin from Washington, IA
Source: Taste of Home
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