12 c. zucchini (5 lg. zucchini)
4 c. onions
2 lg. sweet peppers (1 green and 1 red)

Grind zucchini, onions and peppers. Put 5 tablespoons of salt over and let stand covered overnight. In morning, wash and drain well.

2 1/2 c. vinegar
2 tbsp. cornstarch
5 c. sugar
1/4 tsp. nutmeg
3/4 tsp. turmeric
1/2 tsp. pepper
1 1/2 tsp. celery seed

Cook until begins to thicken; then add squash mixture. After adding squash mixture, cook slowly on low 30 minutes. Seal in jars. Makes about 8 pints.