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Ingredients
- 12 c. squash, shredded
- 4 c. onion, chopped
- 4 bell peppers (red or green or mix), chopped
- 5 Tbsp. salt
- 2 1/2 c. vinegar
- 1 Tbsp. turmeric
- 2 Tbsp. mustard seed
- 6 c. sugar
Method
- Mix shredded vegetables.
- Add 5 tablespoons salt.
- Store in refrigerator overnight.
- Then drain thoroughly.
- Rinse with cold water.
- Drain thoroughly.
- Then add boiled vinegar, sugar, mustard seed and turmeric.
- Bring to boil.
- Pour over squash mixture.
- Mix thoroughly.
- Pack in jars; put in hot water bath for 10 minutes.