10 c. squash, rind & pulp (seeds)
4 lg. onions
4 green peppers
4 red bell peppers

5 tbsp. salt

2 1/2 c. cider vinegar
4 c. sugar
2 tbsp. cornstarch
1 tbsp. turmeric
1 tbsp.nutmeg
2 tsp. celery seed
1/4 tsp. pepper

Combine first 4 ingredients. Add 5 tablespoons salt. Let stand for several hours. Rinse in cold water; drain well. Add vinegar, sugar, cornstarch, and spices. Simmer 30 minutes, stirring often. Pour into hot jars and seal. Yield: 10-12 (1/2 pints).