Peppered Squash Relish

• 3 lbs summer squash, finely chopped
• 3 lbs zucchini, finely chopped
• 6 large onions, finely chopped
• 3 medium green peppers, finely chopped
• 3 medium sweet red peppers, finely chopped
• 14 cup salt
• 2 cups sugar
• 2 cups packed brown sugar
• 2 cups white vinegar
• 4 teaspoons celery seeds
• 1 teaspoon turmeric
• 1 teaspoon ground mustard
• 12 teaspoon alum

1. In a large bowl, combine the first six ingredients.
2. Cover and refrigerate overnight.
3. Drain vegetable mixture.
4. Rinse in cold water and drain again.
5. Place vegetables in a Dutch oven.
6. Add the sugars, vinegat, celery seed, tumeric, mustard and alum.
7. Bring to a boil, reduce heat and simmer uncovered for 15-29 minutes or until liquid is clear.
8. Remove from heat; cool.
9. Spoon into containers.
10. Cover and refrigerate for up to 3 weeks.

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

Taken from www.food.com/recipe/peppered-squash-relish-325266 (may not work)