Ingredients

 10 cups zucchini

 4 cups onion

 2 green peppers

 2 red peppers

 ⅓ cup salt

 1 teaspoon turmeric

 1 teaspoon nutmeg

 1 teaspoon celery seed

 ½ teaspoon pepper

 1 tablespoon cornstarch

 2 ½ cups vinegar

 4 ½ cups sugar

Method:

Grind onion, green and red peppers and zucchini. Combine with salt and let stand over night. Drain and rinse with cold water. Combine brine ingredients and boil for 20 minutes. Ladle into eight 12 ounce jars or seven pint jars, seal and store.