12 cups zucchini, finely chopped
4 cups chopped onions
2 cups chopped green peppers
5 tablespoons salt
2 1/2 cups vinegar
6 cups sugar
1 tablespoon dry mustard
3/4 teaspoon nutmeg
3/4 tablespoon cornstarch
3/4 teaspoon turmeric
1 1/4 teaspoon celery seed
1/4 teaspoon black pepper
Combine zucchini, onions, green peppers and salt in a large bowl
and leave to sit overnight. The next day, rinse ingredients in
Mix vinegar, sugar, mustard, nutmeg, cornstarch, turmeric, celery
seed and black pepper in a large kettle Mix and cook on stove top
until the mixture starts to thicken. Add in the zucchini mixture.
Cook for 30 minutes boiling slowly.
Pack in hot jars and seal. Makes 6-8 pints.