10 c. squash, ground
2 sweet peppers
1/2 tsp. black pepper
2 1/2 c. vinegar
1 tsp. nutmeg
1 tsp. turmeric
4 c. onions
5 tbsp. salt
2 tsp. cornstarch
5 c. sugar
1 tsp. dry mustard
2 tsp. celery seed

Combine squash, onions, green peppers, and salt. Let stand overnight. Drain well, rinsing in clear water. Add remaining ingredients. Cook 30 minutes. Put in sterilized jars and seal. Yield: 6 pints.