12 cups coarsely ground zucchini, unpeeled
5 medium onions
1 green bell pepper
1 red bell pepper
5 tablespoons salt
3 cups sugar
2 1/2 cups cider vinegar
2 tablespoons cornstarch
1 teaspoon mustard seed
1 teaspoon turmeric
2 tablespoons celery seeds

Coarsely grind the onions and peppers. Stir in zucchini and salt. Cover and allow to sit for 3 hours. Drain and rinse well.

Combine the remaining ingredients to make a syrup, boiling until sugar dissolves and mixture has thickened. Add to vegetables and cook for 20 minutes.

Ladle into hot canning jars, adjust seals. Process in a boiling water bath for 10 minutes.

Submitted by: CM