4 to 4 1/2 lbs. zucchini, cut up
2 med. onions, cut up
1 sweet red pepper, cut up
2 tbsp. salt
1 1/2 c. sugar
1 c. vinegar
1 c. water
1 tsp. turmeric
1 tsp. nutmeg
1/8 tsp. pepper
2 tsp. celery seed

Using food grinder with coarse blade, grind zucchini, onions, and red pepper. Stir in salt. Cover; refrigerate overnight. Drain; rinse in cold water. Drain well. In 4 to 5 quart Dutch oven, combine zucchini mixture, sugar, vinegar, water, celery seed, turmeric, nutmeg, and pepper. Bring mixture to boiling. Cover; boil gently 10 minutes, stirring frequently. Ladle zucchini mixture into hot clean pint jars, leaving 1/2 inch headspace. Adjust lids. Process in boiling water bath 15 minutes. (Start timing when water returns to boiling). Makes 4 pints.