Peppered Squash Relish

• 3 pounds yellow summer squash, finely chopped
• 3 pounds zucchini, finely chopped
• 6 large onions, finely chopped
• 3 medium green peppers, finely chopped
• 3 medium sweet red peppers, finely chopped
• 1/4 cup salt
• 2 cups sugar
• 2 cups packed brown sugar
• 2 cups white vinegar
• 4 teaspoons celery seed
• 1 teaspoon ground turmeric
• 1 teaspoon ground mustard

1. In a large bowl, combine the first six ingredients. Refrigerate, covered, overnight.
2. 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.
3. Remove from heat; cool. Spoon into containers. Refrigerate, covered, up to 3 weeks.

zucchini, onions, green peppers, sweet red peppers, salt, sugar, brown sugar, white vinegar, celery, ground turmeric, ground mustard

Taken from www.tasteofhome.com/recipes/peppered-squash-relish/ (may not work)