10 c. chopped zucchini (with peeling and seeds)
5 tbsp. canning salt
4 c. chopped onion
1 tbsp. cornstarch
3 tsp. celery seed
1 tsp. black pepper
1 tsp. tumeric
1 red sweet pepper and 1 green pepper, chopped (may use all red or green)
5 c. white sugar
2 1/2 c. white vinegar

You may use big, firm zucchini but omit the seeds before grinding it up. Let squash and salt set overnight or at least 8 hours. Rinse with cold water and drain. Add remaining ingredients and mix. Simmer for 30 minutes, if too soupy, simmer longer. Pour into hot sterile jars and seal immediately. (This takes about 5 large zucchini and makes 5 pints.)