10 c. ground zucchini
4 c. ground onions
4 c. ground peppers
1 hot pepper (optional)
3 c. vinegar
5 c. sugar
1 tsp. celery seed
1 tbsp. curry powder
1 tbsp. dry mustard

Sprinkle 5 tablespoon salt over ground zucchini, onions, and peppers and mix well. Let stand over night. Next day rinse and drain well. Bring vinegar, sugar, and spices to boil. Add drained vegetables and cook for 30 minutes stirring once or twice. Pack in hot jars, seal, process for 5 minutes.