• 10 cups ground zucchini (remove seeds)
• 4 cups ground onion
• 2 green peppers, ground
• 2 red peppers, ground
• 5 tablespoons salt

Let stand overnight.  Next morning rinse well and drain.  Add:

• 2 1/4 cups vinegar
• 6 cups sugar
• 1/2 teaspoon nutmeg
• 1/2 teaspoon dry mustard
• 1/2 teaspoon cornstarch
• 2 tablespoons celery seed

Simmer together 30 minutes.  makes 6 to 7 pints.  Can use 4 green peppers if you don’t have red.

(Cora Meyer)