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1 1/2 lb. yellow summer squash, finely chopped 1 1/2 lb. zucchini, finely chopped 3 large onions, finely chopped 2 medium green peppers, finely chopped 1 medium sweet red pepper, finely chopped 1/4 c. salt 1 c. sugar 1 c. brown sugar, packed 1 c. white vinegar 2 tsp. celery seed 1/2 tsp. ground turmeric 1/2 tsp. ground mustard 1/4 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. Can be processed in canning jars to keep for 12 months or longer. Yields 16 half pints. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |