"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
8 c. squash 3 c. onions 1 bell pepper 2 c. sugar 1 c. vinegar 1 T. mustard seed
Pour 1/2 c. salt over squash and let stand 1 hour. Cook sugar, vinegar, bell pepper and mustard seed. Boil hard. Take squash and onions and squeeze salty water out of them and place in hot vinegar solution and boil until tender. Place in jars and seal.
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