10 c. zucchini, ground
4 lg. onions, ground
3 green peppers, ground
3 red peppers, ground

Put above in a pan with 5 tablespoons salt; cover with cold water; let stand all day and night, then squeeze juice off.

1 tbsp. mustard spice
2 1/2 c. vinegar
2 tbsp. cornstarch
1 tbsp. nutmeg
2 tsp. celery seed
1 tbsp. turmeric
1/2 tsp. alum
6 c. sugar

Combine above and cook for 1/2 hour. Add vegetables and cook 5 minutes. Pack and seal in pint jars. Yield 7 pints.