Ingredients
3 pounds yellow summer squash, finely chopped3 pounds zucchini, finely chopped6 large onions, finely chopped3 medium green peppers, finely chopped3 medium sweet red peppers, finely chopped1/4 cup salt2 cups sugar2 cups packed brown sugar2 cups white vinegar4 teaspoons celery seed1 teaspoon ground turmeric1 teaspoon ground mustard
Preparation
In a large bowl, combine the first six ingredients. Refrigerate, covered, overnight.
Drain vegetable mixture. Rinse in cold water and drain again. Place vegetables in a Dutch oven. Add sugars, vinegar, celery seed, turmeric and mustard. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until liquid is clear.
Remove from heat; cool. Spoon into containers. Refrigerate, covered, up to 3 weeks.
