10 c. ground zucchini
4 c. ground onion
5 tbsp. salt
2 1/4 c. white vinegar
4 1/2 c. sugar
1/2 tsp. pepper
1 green pepper, finely chopped
1 red pepper, finely chopped
1 tbsp. nutmeg
1 tbsp. dry mustard
1 tbsp. turmeric
1 tbsp. cornstarch
2 tsp. celery salt

Put zucchini, onion and salt in a large bowl and mix well. Let stand overnight. Drain and rinse with cold water. Drain again and put in a kettle with remaining ingredients. Bring to a boil and simmer uncovered about 30 minutes. Pour into hot sterilized 1 pint jars. Makes 6 to 8 pints.