Spicy squash salsa


1 lg onion, chopped
2 cucumbers, chopped
1 lg zucchini, chopped
1 butternut squash, chopped
5 jalapeno peppers, chopped
6 cherry tomatoes, halves
1 tsp dry mustard
1 tsp turmeric
1/2 tsp salt
2 cup white vinegar (5 % acidy)
1 cup sugar
1 tsp black pepper
1 tsp celery seeds

How to prepare

Combine all ingredients and cook 30 minutes. Pour into sterile jars and seal. Good over any kind of bean, black-eye peas etc. Makes 4 pints.

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