10 c. ground zucchini
4 c. chopped onions
5 tbsp. salt

Mix and let stand overnight. Drain. Add cold water, rinse and drain again. Add 2 1/2 cups vinegar, 4 cups sugar, 1 teaspoon nutmeg, 1 teaspoon dry mustard, 1 tablespoon turmeric, 1 teaspoon cornstarch (dissolved), 2 teaspoons celery seed, 1/2 teaspoon pepper, 1 green bell pepper and 1 red bell pepper. Cook 30 minutes in open kettle (slowly). Makes 6 pints.