10 c. ground zucchini, unpeeled
4 c. ground onions
2 c. ground green pepper
5 tbsp. salt

BRINE:

2 1/2 c. cider vinegar
1 1/2 tsp. nutmeg
1 tsp. dry mustard
2 tbsp. celery seed
5 c. sugar
1/2 tsp. pepper
1 tsp. turmeric

Mix vegetables and salt. Let stand overnight. Then drain. In large bottle, put vegetable mixture. Simmer brine 30 minutes. Put in jars over vegetable mixture. Seal.