10 cups zucchini, chopped
4 cups onion, chopped
2 green peppers, cored, chopped
5 tbsp. canning salt

Put unpeeled squash through the coarse blade of a food grinder to make 10 cups and grind onion to make 4 cups. Grind 2 green peppers. Put vegetables into a non-metallic bowl and sprinkle evenly with 5 tablespoons salt and let stand overnight.

The next morning, rinse vegetables in cold water and drain well.

HOT VINEGAR MIXTURE:

1 quart cider vinegar
6 cups sugar
1 tsp. turmeric
1 tsp. dry mustard
1 tbsp. mustard seed
2 tsp. celery seed
1/2 tsp. red hot pepper flakes or 1/4 tsp. cayenne (optional)

Bring 1 quart cider vinegar to a boil. Add sugar, turmeric, dry mustard, mustard seed, celery seed and hot pepper (if desired). Add vegetables and stir well.

Using a slotted spoon, fill 1/2 pint sterilized canning jars with chopped vegetables. Cover with hot vinegar mixture to within 1/4-inch of jar top. Wipe rim clean and adjust 2 piece caps. Process in a boiling water bath for 5 minutes.

Submitted by: CM