10 c. zucchini, coarsely ground
2 c. red pepper, coarsely ground
2 c. green peppers, coarsely ground
4 c. onion, coarsely ground
2 c. carrots, coarsely ground
1/2 tsp. black pepper
1/2 c. salt
1 tsp. curry powder
1 tsp. celery seed
1 tbsp. cornstarch
2 1/2 c. vinegar

Mix vegetables with salt. Let stand overnight in refrigerator. Then drain and wash. Squeeze and boil with vinegar and spices, 20 minutes. Seal in jars. Stir all time boiling. Also can be frozen.