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2 large Vidalia onions, peeled
2 green bell peppers, seeded and cored
4 medium yellow crookneck squash
1 Tbsp. salt
5 c. sugar
2 1/2 c. cider vinegar
2 tsp. turmeric
2 tsp. celery seed

Grind or finely mince onions, peppers and squash. Place in large
glass mixing bowl; stir in salt. Cover with cold water; place ice
cubes on top. Allow to soak 2 hours. Drain and rinse with cold
water three times.

In the meantime, bring sugar, vinegar, turmeric and celery seed to a
boil in a large nonmetal pot. Reduce heat and continue simmering for
5 minutes. While hot, stir in drained vegetables. Simmer an
additional 10 minutes. While hot, pour into sterilized jars and
seal. Process in a water bath for 10 minutes. Cool before storing.
Yields 4 pints.

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