12 c. zucchini (ground)
1 c. carrots
1 c. celery
4 c. onions
1 lg. green pepper
1 lg. red pepper
4 tbsp. salt
2 1/2 c. vinegar
4 1/2 c. sugar
1 tsp. nutmeg
1 tbsp. cornstarch (optional)
1 tbsp. dry mustard
1 tsp. cinnamon
1 tsp. turmeric
1/2 tsp. pepper
2 tsp. celery seed

Put zucchini and onions in large bowl and mix with the salt. Let stand overnight. Drain and rinse in clear cold water. Drain again. Put in large kettle with rest of ingredients. Bring to a boil, simmer 30 minutes or until thick. Pour into jars and seal. Makes 6-8 pints.