10 c. shredded zucchini, unpeeled
1 lg. onion, chopped
2 red peppers
2 green peppers
5 tsp. salt
4 c. sugar
2 1/2 c. white vinegar
1 tsp. dry mustard
1 tsp. celery seed
1 tsp. turmeric

First, combine zucchini, onion and 5 teaspoons salt. Mix and let stand overnight in the refrigerator. The next morning, drain well and put in large pan. Add other ingredients. Bring to a boil and simmer 3 minutes. Pack in hot sterilized jars. Makes 5 to 6 pints.