From Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert


1 large red sweet pepper, chopped

1 large green pepper, chopped

10-12 cups zucchini, chopped

2-4 cups onions, chopped

5 Tablespoons salt

Combine all and let stand overnight.  Drain.  Rince twice.


2 1/4 cups Vinegar

4 cups sugar

2 Tbsp cornstarch

1 Tbsp groudn nutmeg

1 Tbsp dry mustard

1 Tbsp ground turmeric

1 teaspoon celery salt or 2 tablespoons celery

1/2 tsp pepper (optional)


Combine in a soup pot.  Add drained vegetables and bring to a boil.  Lower heat and simmer 10-15 minutes, stirring frequently.  Ladle into hot sterilized pint jars to within 1/2 inch/1 cm of top.  Seal with sterilized lids and process full jars in a boiling wather bath for 10 minutes.