STEP 1:

10 c. zucchini
5 med. onions
1 c. green bell pepper
1/2 c. red bell pepper
2 lg. ripe tomatoes
3 lg. stalks celery, tops removed

Remove the seeds of the zucchini, but do not peel. Put the ingredients above through grinder, using coarse blade or use food processor. Add 1/2 cup salt, stir well. Cover and let stand overnight.

STEP 2:

2 1/2 c. white vinegar
5 c. sugar
1 1/4 tsp. dry mustard
1 tsp. turmeric
1 tsp. nutmeg
2 1/2 tsp. celery seed
2 tsp. black pepper
1 tbsp. cornstarch

Next day, drain zucchini mixture, rinse thoroughly in cold water and drain well. Add above ingredients; stir well. Cook about 45 minutes. Place in hot sterilized pint jars. Close 2 piece lids tightly and invert jars for 5 minutes, then turn upright. After 1 hour check seals. Water bath method may also be used.