In a large non-aluminum pot, combine the squash, bell pepper, and onions. Cover with salt, and let stand for 2 hours to release the liquids. Stir occasionally.
Just before the 2 hours are up, combine the sugar, vinegar, mustard seed, turmeric and celery seed in a saucepan. Bring to a boil. Drain the salty liquid from the vegetables. Pour the spice brine over the vegetables, and let stand for 2 more hours.
Bring to a boil once again, and simmer for about 5 minutes. Ladle into 1 pint sterile jars, filling with the liquid to within 1/4 inch of the top. Wipe rims with a clean towel, and run a thin spatula around the inside of the jar to remove air bubbles. Seal with lids and rings. Process for 10 minutes in a simmering water bath to seal completely.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	387.71 Kcal (1623 kJ)
Calories from fat	4.86 Kcal
		% Daily Value*
Total Fat	0.54g	1%
Sodium	7137.4mg	297%
Potassium	698.16mg	15%
Total Carbs	89.98g	30%
Sugars	80.09g	320%
Dietary Fiber	1.37g	5%
Protein	3.58g	7%
Vitamin C	46.5mg	78%
Vitamin A	0.7mg	25%
Iron	13.1mg	73%
Calcium	59.7mg	6%

Amount Per 100 g
Calories	68.96 Kcal (289 kJ)
Calories from fat	0.86 Kcal
		% Daily Value*
Total Fat	0.1g	1%
Sodium	1269.46mg	297%
Potassium	124.18mg	15%
Total Carbs	16g	30%
Sugars	14.24g	320%
Dietary Fiber	0.24g	5%
Protein	0.64g	7%
Vitamin C	8.3mg	78%
Vitamin A	0.1mg	25%
Iron	2.3mg	73%
Calcium	10.6mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

7.5

Points
10

PointsPlus

Good Points

fat free,
saturated fat free,
cholesterol free

Bad Points

High in Sodium,
High in Sugar

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