3 c. unpeeled zucchini
1/2 c. chopped onion
3 1/2 tsp. pickling salt
2 tbsp. chopped green pepper
1 tbsp. chopped red pepper (may use all green)
8 tbsp. white vinegar
1/4 tsp. dry mustard
1 c. sugar
1 1/2 tsp. celery seed
1/4 tsp. nutmeg

Grind zucchini coarsely. Add onion and salt. Let stand overnight. Drain. Add rest of ingredients in large kettle and cook for 20 minutes; stir often. Seal in jars while hot.