10 c. chopped squash
2 green peppers
2 red peppers
4 lg. onions
1/3 c. salt
2 1/4 c. vinegar
3 1/2 c. sugar
1 tbsp. ground nutmeg
1 tbsp. cornstarch
2 tsp. celery seed
1/2 tsp. pepper
1 tbsp. turmeric
1 tbsp. mustard seed

Grind squash, peppers and onions and mix with salt. Let stand overnight in refrigerator. Next morning, drain. Add fresh water, rinse and drain well. Place in a large saucepot and add remaining ingredients. Cook 30 minutes and can in hot sterilized jars. Yield: 6 pints. Great on hot dogs!