12 c. squash, grated
4 c. onion, grated
2 lg. bell peppers, grated
1/2 jalapeno pepper, finely chopped
5 tbsp. salt
5 c. sugar
2 1/2 c. vinegar
2 tsp. mustard seed (or ground for color)
2 tsp. celery seed
2 tsp. turmeric

Mix all grated ingredients and salt. Place in colander and drain overnight or approximately 12 hours. Combine remaining ingredients and bring to a rolling boil. Add drained, grated mixture and return to boil 3 minutes. Fill sterilized jars and seal.