10 c. zucchini, ground fine
4 c. onion, ground fine
2 to 4 green, red or yellow pepper, chopped
1/4 c. salt

SYRUP:

2 1/2 c. white vinegar
4 1/2 c. sugar
2 tsp. celery seed
1 tsp. turmeric
1 tsp. nutmeg
1 tbsp. dry mustard
2 tbsp. cornstarch

Mix first 3 ingredients. Add 1/4 cup salt in glass or plastic container and let soak overnight in refrigerator. Drain and rinse in cold water. Mix all 7 ingredients for syrup. Add drained zucchini and boil 20 minutes. Can in jars and seal. Makes about 6 pints.