10 c. cubed zucchini, peeled & seedless
4 c. chopped onions
5 tbsp. canning salt
4 tbsp. cornstarch
2 tsp. celery seed
1 tsp. turmeric
2 1/2 c. red vinegar
1 sweet green pepper, chopped
1 sweet red pepper, chopped
5 c. sugar
1 tsp. black pepper
1 pkg. celery, chopped

Mix zucchini, onions and salt. Let stand overnight. In A.M., rinse well and drain. Add all remaining ingredients, except cornstarch and mix well; simmer for about 45 minutes. Add cornstarch with water to dissolve and add to cooked mixture and stir well. Pour into sterilized jars and seal at once. About 10 pints.