10 c. ground zucchini
4 c. ground onions
2 1/4 c. vinegar
6 c. sugar
5 tbsp. salt
1 tbsp. dry mustard
2 tsp. celery seed
1 tbsp. turmeric
1 tbsp. cornstarch
1 tbsp. nutmeg

Grind the zucchini, onion, carrots, peppers and let stand overnight with the salt.

Next morning, drain and rinse. Add the sugar, vinegar and spices. Cook slowly until clear, about 30 minutes. Seal hot. 1/2 of recipe makes 3 pints.

I use some ground carrots, green and red peppers for color.