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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.

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