10 c. ground zucchini
4 c. ground onions
5 tbsp. pure canning salt
2 1/4 c. white vinegar
4 1/2 c. sugar
1 tbsp. each ground nutmeg, dry mustard, turmeric, celery salt and cornstarch
1/2 tsp. pepper
2 tsp. celery salt
1 each sweet green and red peppers (or pimentos), chopped fine

Put first three ingredients in large bowl and mix well. Cover and let stand overnight. Drain and then rinse in cold water. Drain again and put in a large kettle with remaining ingredients. Bring to boil and then simmer, stirring occasionally for 30 minutes, or until of desired consistency. Pour into 6-8 sterilized pint jars and seal. Process in hot water bath 10-15 minutes.