6 c. zucchini, unpeeled
2 c. onions
1 red pepper
1 green pepper
2 1/2 tbsp. salt
1 1/4 c. vinegar
3 c. sugar
2 tbsp. cornstarch
1/2 tsp. turmeric
3/4 tsp. celery seed
1 1/2 tsp. dry mustard
1/4 tsp. nutmeg
1/4 tsp. black pepper

1. Grind zucchini, onions and peppers. Mix vegetables with salt and let stand overnight. Rinse with cold water and drain well.

2. Combine remaining ingredients in a heavy saucepan and cook until slightly thickened. Add vegetable mixture. Cook over low heat for 30 minutes, stirring occasionally. Put into jars and seal. Makes 3 pints.