10 c. zucchini squash (ground)
4 c. onions (ground)
1 c. bell pepper (ground)
2 1/4 c. white vinegar
5 tbsp. salt
3 c. sugar
1 tbsp. each of nutmeg, turmeric, mustard seed and cornstarch
1/2 tsp. pepper

Sprinkle first 3 ingredients with salt, let stand 3 or 4 hours. Drain and rinse. Put in a large pot with remaining ingredients. Bring to a boil and simmer uncovered for 30 minutes. Stir occasionally.