12 c. diced zucchini squash
4 c. onions
1 red pepper, 1 green pepper or 2 green peppers

Chop all of this in a food chopper. Pour over this 5 tablespoons of salt and let set overnight, then strain in a colander. In a large pan, cook until thick the following: 5 c. sugar 1 tbsp. dry mustard 3/4 tsp. nutmeg 3/4 tsp. celery seed 1/2 tsp. black pepper

I find that 3 cups is plenty sweet enough for us.

When this mixture becomes thick, add vegetables and simmer 30 minutes, stir often to keep from sticking to pot; put in sterilized jars. Makes 8 to 10 pints.