10 c. chopped zucchini
4 c. chopped onion
5 tbsp. salt
1 red pepper, chopped
1 green pepper, chopped
3 c. sugar
2 tbsp. cornstarch
3 tsp. turmeric
2 tsp. dry mustard
2 tsp. celery seed
1/2 tsp. pepper
2 1/2 c. cider vinegar

Combine zucchini, onion and salt. Let stand overnight. Rinse and drain well. Place in large pot along with remaining ingredients. Cook until mixture thickens, stirring constantly. Do not overcook.

Pack hot into hot sterilized jars, leaving 1/4 inch headspace. Adjust caps. Process 10 minutes in boiling water bath. 16 half pints.