10 c. grated zucchini
4 large onions, chopped
5 tbsp. salt
4 1/2 c. sugar
2 tbsp. cornstarch
2 tbsp. celery seed
2 tbsp. dry mustard
1 tsp. turmeric
1 tbsp. ginger
2 1/2 vinegar
2 green peppers, chopped
2 red peppers, chopped

Combine zucchini, onions and salt. Let stand overnight; drain very well. In a saucepan, cook sugar, cornstarch, celery seed, mustard, turmeric, ginger and vinegar over medium heat until fairly thick. Add zucchini mixture and the red and green peppers. Continue cooking until thick, then boil 1/2 hour, stirring frequently.

For storage, place in sterile jars and seal. Then place in canner for 1/2 hour.

Makes 8 (10-ounce) jars.

Use with hamburgers, hot dogs, in tartar sauce, on sandwiches or to jazz up beans.