10 c. ground zucchini
4 c. ground onions
2 bell peppers, green
5 tbsp. salt
1 qt. vinegar
7 c. sugar
1 tsp. nutmeg
1 tsp. turmeric
1 tsp. dry mustard
1 tsp. cornstarch
2 tsp. celery seed

Combine zucchini, onions, peppers and salt. Let set overnight, covered. Rinse with cold water and drain extremely well; press firmly to get water out (this is important).

The next day, add vinegar, sugar, nutmeg, turmeric, dry mustard, cornstarch and celery seed. Bring to a boil. Simmer 30 minutes. Put in prepared jars and seal. Yields 14 pints.