Peppered Squash Relish

From Taste of Home, August/Septmeber 2007. Prep time includes refrigerating overnight.

• Ready In: 8 hrs 25 mins
• Serves: 4
• Yields: 4 quarts

Ingredients

• 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
• 1⁄4 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
• 1⁄2 teaspoon alum

Directions

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