5 c. ground zucchini
3 c. ground celery
2/3 c. ground green pepper
3 c. ground onion
6 c. sugar
2 tbsp. mustard seed
1 tsp. celery seed
1 tsp. turmeric
3 c. white vinegar

Soak vegetables in 6 cups water with 1/4 cup salt overnight. Drain and squeeze out all liquid. Add ground vegetables to the remaining ingredients and cook 10 minutes. Pour into hot jars and seal. (Makes approximately 7 pints.)