8-10 med. zucchini
7-8 med. onions
2 green bell peppers
2 red bell peppers

Grind coarsely and mix with 1/3 cup salt. Let stand overnight in the refrigerator in a covered bowl.

The next day drain and rinse zucchini mixture in cold water. Set aside.

In large kettle, combine: 1 tsp. nutmeg 1 tsp. celery salt or celery seed 1/2 tsp. pepper 2 1/2 c. vinegar 3 1/2 c. sugar

Heat the vinegar and sugar mixture. Slowly add the zucchini mixture and bring to a boil. Simmer for 20 minutes.

Prepare canning jars, seals and lids. Put in jars and seal. Makes approximately 6 to 8 pints.