12 c. ground zucchini
3 c. ground onion
1 c. ground sweet pepper
6 c. sugar
1 tbsp. dry mustard
3/4 tsp. turmeric
1 tbsp. cornstarch
3/4 tsp. nutmeg
1 1/2 tsp. celery seed
1/2 tsp. black pepper
2 1/2 c. cider vinegar

Soak zucchini, onions, peppers overnight in salt water. Next morning rinse and drain well. Mix vinegar, sugar, spices and cornstarch and bring to boil. Add zucchini, onion and peppers. Cook 30 minutes slowly. Can in hot sterilized jars.