10 c. chopped zucchini
4 c. chopped onion
2 green peppers, chopped
2 red peppers, chopped
1/3 c. pickling salt
1 tsp. turmeric
1/2 tsp. pepper
1/4 to 1 tsp. nutmeg
1 tbsp. cornstarch
1 tbsp. celery seed
2 1/2 c. white vinegar
3 1/2 to 4 1/2 c. sugar

Mix zucchini, onion, peppers, and pickling salt; let stand overnight in refrigerator. Rinse and drain well. Then add remaining ingredients. Bring to a boil and simmer for 20 minutes. Put in jars and seal.