10 c. zucchini, chopped fine
4 c. onion, chopped fine
1 red bell pepper, chopped fine
1 green pepper, chopped fine
2 1/4 c. vinegar
6 c. sugar
1 tsp. black pepper
1 tbsp. dry mustard
1 tbsp. turmeric
1 tbsp. corn starch
5 tbsp. salt

Mix zucchini, onion, peppers together and cover with 5 tablespoons salt. Let stand in refrigerator overnight. Next day cover with water; stir well and drain very well.

In saucepan combine the vinegar, black pepper, dry mustard, turmeric and cornstarch. Add the zucchini mixture; slow boil, stirring often, for 30 minutes.

Put in sterilized jars and seal.