Coarsely grind and let stand overnight:

3 cups zucchini
4 cups onion
1 green pepper
1 red peppers
5 tbsp. salt

The next morning, drain and rinse with cold water. In a colander, allow to drain for 30 minutes.

Bring to a boil 1 quart good quality white vinegar (or use Heinz Pickling Solution).

Add:

1 tbsp. dry mustard
1/2 tsp. ground pepper
5 cups sugar
1 tbsp. turmeric
1 tbsp. nutmeg
2 tsp. celery seed

Add drained vegetable mixture. Bring to a boil, reduce heat to a simmer, and continue to cook, uncovered, for 30 minutes.

Ladle hot mixture into hot pint size canning jars, leaving 1/4-inch headspace. Wipe jar rim clean, adjust jar lids.

Arrange in a boiling water bath canner filled with boiling hot water (enough to cover jars by 2-inches). Process for 15 minutes, remove from water and let cool without moving for 24 hours.

Store in a cool, dry, dark place.

Makes 6 to 7 pints.