5 c. zucchini, chopped
2 green peppers, chopped
2 1/2 tbsp. canning salt
2 1/4 c. white vinegar
2 tsp. dry mustard
1/2 tsp. black pepper
2 c. onion, chopped
1 red pepper, chopped
2 1/2 c. sugar
1 tbsp. celery seed
11 tbsp. cornstarch
1/2 tsp. tumeric

Put zucchini, onion and peppers in bowl. Sprinkle with salt and let stand overnight. Rinse well with cold water, drain thoroughly. Mix together sugar, vinegar and spices, pour over zucchini mixture. Cook slowly for 30 minutes.

Can using normal canning procedures.