10 c. ground zucchini squash
4 c. onions, ground
2 c. green peppers, ground
2 c. red peppers, ground
1 tsp. tumeric powder
1 tsp. nutmeg
1 tsp. celery seed
4 1/2 c. sugar
1/2 tsp pepper
1 tsp. cornstarch
2 1/2 c. vinegar

Soak in 1/3 cup salt overnight in refrigerator. After soaking overnight, add tumeric powder, nutmeg, celery seed, sugar, pepper, cornstarch and vinegar. Boil mixture for 20 to 30 minutes. Seal in hot jars.