Ingredients
- 8 c squash
- 2 c vinegar
- 2 1/2 c sugar
- 1 c green tomato (chopped)
- 1 c green pepper (chopped)
- 1 c onion (chopped)
- 2 ts salt
- 1 ts mustard seed
- 1 ts celery seed
Sprinkle salt over vegetables. Let set for one hour; drain. Boil rest of ingredients and add drained vegetables Cook 8 to 10 minutes. Place in sterilized jars and seal.
