12 c. ground/grated squash (1 med. squash makes about 9 c. grated)
4 c. ground onion
1 green pepper, ground
1 red pepper, ground
1 tbsp. salt
3 c. vinegar
4 c. sugar
1/2 tsp. pepper
2 tbsp. mustard seed
1 tsp. turmeric

Mix squash, onion, green pepper, and red pepper. Add salt and let stand for 1 hour. Drain and add vinegar, sugar, pepper, mustard seed and turmeric. Bring to boil and cook 10 minutes. Stir occasionally while cooking. Put into jars and seal. Cold pack about 10 minutes.

Makes about 8 pints.