10 c. zucchini
5 med. onions
1 c. carrots

Pout in large bowl, add 3 tablespoons salt and cover with cold water. Let stand overnight. In the morning, drain well and rinse with cold water.

2 1/4 c. vinegar
3 1/2 c. sugar
1 tbsp. mustard seed
1 tbsp. turmeric
2 tsp. nutmeg
2 tsp. celery seed
1/2 tsp. black pepper (optional)

Mix well - heat until hot. Then mix with zucchini mixture. Heat all together, let boil 30 minutes. Fill sterilized jars and seal. "Use hot jars when canning."

Makes about 4 1/2 or 5 pints.