10 c. ground zucchini squash
4 onions
1 green pepper
1 red pepper
5 tbsp. salt
2 1/4 c. cider vinegar
2 tbsp. cornstarch
3 1/2 c. sugar
1/2 tsp. black pepper
1 tsp. nutmeg
1 tbsp. dry mustard
1 tbsp. turmeric
2 tsp. celery seed

Grind all ingredients. Sprinkle salt over zucchini and stir into mixture of zucchini and peppers. Let stand overnight. Next morning, drain well; rinse well in cold water and drain thoroughly. In heavy kettle, add sugar, black pepper, nutmeg, dry mustard, turmeric, and celery seed. Cook above mixture of zucchini over low or medium heat 15 minutes. In small kettle, make paste of vinegar and cornstarch. Add paste. Cook 15 minutes longer. Seal while boiling hot. (Stir often as it will scorch.)