Ingredients
- 1,100 gr squash
- 475 ml vinegar
- 500 gr sugar
- 160 gr green tomato (chopped)
- 140 gr green pepper (chopped)
- 120 gr onion (chopped)
- 6 gr salt
- 5 ml mustard seed
- 2 gr 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.
