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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 c. salt
2 c. sugar
2 c. brown sugar, packed
2 c. white vinegar
4 tsp. celery seed
1 tsp. ground turmeric
1 tsp. ground mustard
1/2 tsp. alum

In a large bowl, combine the first six ingredients. Cover and
refrigerate overnight. Drain vegetable mixture; rinse in cold water
and drain again. Place mixture in a Dutch oven. Add sugars, vinegar
and spices. Bring to a boil; reduce heat. Simmer, uncovered, for 15
to 20 minutes, or until liquid is clear. Remove from heat; cool.
Spoon into containers. Cover and refrigerate up to 3 weeks. Yields
4 quarts.

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