10 c. ground zucchini
4 c. ground onions
5 tbsp. canning salt
2 1/4 c. vinegar
2 1/2 c. sugar
1 tsp. nutmeg
1 tsp. dry mustard
1 tsp. turmeric
1 tsp. cornstarch
1 red pepper
1 green pepper
2 tsp. celery seed

Combine zucchini, onion and salt; let stand overnight. Drain, rinse well in cold water. Combine with remaining ingredients and cook for 30 minutes. Pour into clean hot jars and seal. Makes 7 pints.