10 c. finely chopped zucchini (can also be grated)
4 c. finely chopped onion
2 green peppers, chopped
2 red peppers, chopped (or 1 jar pimentos)
1/3 c. salt
1/4 tsp. turmeric
1 tsp. nutmeg
1 tsp. celery seed
1 tsp. pepper
1 tbsp. cornstarch
1 1/2 c. vinegar
4 1/2 c. sugar

Combine zucchini, onion, green pepper, red pepper and salt in large cooker or canner. Mix well and let stand overnight. Drain and rinse well with cold water. Add remaining ingredients and boil 20-30 minutes. Ladle into hot jars and adjust lids. Process in boiling water bath 15 minutes. Makes 6 pints.