10 c. chopped zucchini
4 c. chopped onion
5 tbsp. salt

Grind zucchini and onion using coarse blade. Put in large bowl with salt and let stand overnight.

In morning drain and rinse well with cold water; drain well. Add 1 green pepper, chopped and drained. Add 5 carrots, chopped.

Bring to a boil:

2 1/4 c. dark vinegar
6 c. sugar
1 tsp. dry mustard
1 tsp. turmeric
1 tsp. cornstarch
2 tsp. celery seed
2 tsp. mustard seed
1/2 tsp. black pepper

Bring to boil and simmer for 10 minutes. Add chopped vegetables and bring to a full boil. Pack in pint jars. Process in hot water bath for 10 minutes.