10 cups coarsely ground zucchini
4 1/2 cups ground onion
1 cup pickling salt
2 1/2 cups cider vinegar
2 tsp. celery seed
2 tbsp. cornstarch
2 large green pepper, coarsely ground
6 cups sugar
1 tsp. dry mustard
2 tsp. turmeric powder
2 large red peppers (coarsely ground)

Wash zucchini, remove seed and pithy parts, but leave on rind when grinding. Combine zucchini and onion; stir in pickling salt and let stand overnight.

Boil canning lids and seal. Simmer for 20 minutes in heavy kettle.