4 to 4 1/2 lb. zucchini squash
2 med. onions
1 sweet red pepper
2 tbsp. salt
2 c. sugar
1 c. vinegar
1 c. water
2 tsp. celery seed
1 tsp. ground turmeric
1 tsp. ground nutmeg

Cut up vegetables; grind in food chopper, using coarse blade. Add salt. Cover; refrigerate overnight. Rinse in cold water. Drain well. In 4-5 quart kettle combine vegetable mixture, sugar, vinegar, water, celery seed, turmeric, nutmeg, and 1/8 teaspoon pepper. Bring to boil. Cover; boil gently for 10 minutes; stir often. Ladle hot mixture into hot, clean pint jars; leave 1/2 inch headspace. Prepare lids according to manufacturer's directions. Wipe jar rim. Adjust lid. Process jars in boiling water bath 15 minutes (start timing when water returns to boil.) Makes 4 pints.