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10 small or 7 medium yellow squash
Shred squash, onions, and both peppers into a large mixing bowl.
Add all salt and enough water to cover. Let stand in refrigerator 1 hour.
Drain-strain and rinse quickly under cold water. Drain well.
In a large pot, combine sugar, vinegar, celery seed and turmeric. Bring to a boil.
Let stand 3 minutes, add vegetables and stir.
Return to boil - reduce heat to low and simmer 4-5 minutes.
Allow to cool; can or refrigerate as desired.