10 c. ground squash
4 lg. onions
1/2 lb. green & red peppers

Sprinkle with salt, let stand overnight. Drain well. Cover with cold water. Drain again. Add:

1 tbsp. celery seed
6 c. sugar
1 tbsp. nutmeg
1 tbsp. mustard
1 tbsp. turmeric
2 1/2 c. vinegar
1 tsp. alum
2 tbsp. cornstarch

Mix well. Cool gently 1/2 hour. Seal in hot jars. Makes about 8 pints.