10 c. ground or grated zucchini squash (may add grated carrots)
1 tsp. turmeric
1 tsp. nutmeg
1/2 tsp. pepper
2 1/2 c. white vinegar
6 c. or less sugar
4 c. ground or grated onions
2 c. chopped celery
2 lg. red or green peppers
5 tbsp. salt
1 tbsp. cornstarch in 1 tsp. vinegar

Mix the prepared vegetables and add salt and water to cover; leave overnight. In morning, rinse 2 or 3 times and drain well. Put in kettle all sugar, vinegar, and spices; add vegetables and simmer 30 minutes or more until tender- test. Pack and seal in pint jars. Makes about 8 pints. Very Good!