10 c. zucchini (measured after grinding)
4 c. onion
2 green peppers
5 tbsp. canning salt
2 1/2 c. white vinegar
2 tsp. dry mustard
5 c. sugar
2 tsp. turmeric
2 tsp. celery seed

Use only fresh, firm medium sized zucchini. Wash and dry, but do not peel. Remove any large seeds. Grind zucchini, onion, peppers. Mix together with canning salt and let stand in refrigerator overnight. Then drain and rinse with cold water. Put mixture in a large kettle add vinegar and remaining ingredients. Bring to a rolling boil. Cook for 10 minutes. Pack in hot sterilized jars. Heat lids in boiling water and seal. I keep some in the refrigerator. Can also be frozen instead of canned.