Ingredients
8 large summer squash (not big enough to have tough skin)
4 large onions
2 large bell peppers
2-4 hot peppers
1/2 cup non-iodized salt
2 1/2 cups sugar
2 t turmeric
2 c vinegar
2 t celery seed
Preparation
Chop or grate vegetables; mix in the salt. Cover with ice water; let stand at least 1 hour, but you can let it stand as long as overnight in the fridge. Drain well but do not rinse.
Mix the sugar, vinegar and spices in a large saucepan or medium sized stock pot. Heat until the sugar disolves. Add vegetables and bring to a boil. Simmer 5 minutes stirring well. Pack in hot, sterile jars and seal. Let stand for about a week before using.
