10 c. ground zucchini, coarse
4 1/2 c. chopped onion
1 c. salt
2 tsp. celery seed
1 tsp. dry mustard
2 tsp. powdered turmeric
2 1/2 c. vinegar
3 ground green peppers
2 red peppers, ground
4 c. sugar

Sprinkle salt over zucchini and onion. Let set overnight. In the morning drain and rinse twice with cold water. Drain well.

Mix vinegar, sugar, seasonings and ground pepper with zucchini mixture and cook for 15 minutes. Put in jars and seal. Makes approximately 6 pints.