10 c. peeled, chopped, measured zucchini
4 c. onions, sliced
5 tbsp. salt

LET STAND OVERNIGHT. Drain and rinse in cold water.

1 c. vinegar
1 1/2 c. water
2 1/2 c. sugar
1 tsp. tumeric
2 tsp. celery seed
1 tsp. nutmeg
1 tbsp. cornstarch
1 tsp. dry mustard
1 red and green pepper, sliced

Cook 30 minutes and place in sterilized jars and seal.