10 c. chopped zucchini (with skin)
4 c. chopped onion
5 tbsp. canning salt
1 tbsp. cornstarch
1 tsp. black pepper
2 tsp. celery seed
4 c. sugar
1 green pepper, chopped
1 red pepper, chopped
2 1/2 c. vinegar
1 tsp. tumeric

Deseed large zucchini. Mix zucchini, onion and salt. Let stand overnight. Drain and rinse with cold water. Bring to a boil the remaining ingredients. Add zucchini and onion mixture. Simmer 1/2 hour. Seal hot in hot jars.