10 c. zucchini, ground but not peeled. Measure after grinding
4 1/2 c. ground onions
3 lg. green peppers, ground
2 lg. red peppers, ground
1 c. uniodized salt

Mix vegetables and salt and let sit overnight. Do not use aluminum cookware. Next morning wash twice in clear water and drain in colander. Be sure you wash out all the salt.

SYRUP:

2 1/2 c. cider vinegar
5 c. sugar
1 tsp. dry mustard
2 tsp. celery seed
2 tsp. turmeric

Bring syrup to boil. Add vegetables, bring back to boil and boil 15 minutes. Seal in sterilized jars. Makes 8 pints.