Ingredients:

10 cups yellow squash chopped

4 cups onion chopped

5 tbsp canning salt

1 red pepper chopped

1 green pepper chopped

2 tsp celery seed

2 tbsp mustard seed

½ tsp black pepper

1 tsp turmeric

6 cups sugar

2 ½ c vinegar

Directions:

1. Combine squash, onion, canning salt, and peppers. Let stand overnight. Rinse well and drain. Let stand 2 hours and drain if doing same day.

2. Heat vinegar mixture ingredients all together until sugar dissolves and add drained vegetables. Cook 30 minutes. Put in sterilized jars.

Bon Appetit!