10 c  Zucchini -- ground
1 tb Tumeric
4 c  Onions -- ground
1 tb Cornstarch
5 tb Salt
1/2 ts Pepper
2 1/4 c  Vinegar -- white
2 ts Celery seeds
4 1/2 c  Sugar
1    Pepper, green -- chopped
1 tb Nutmeg
1    Pepper, red -- chopped
1 tb Mustard -- dry

Put zucchini, onions and salt in bowl and let stand overnight. Drain and
rinse in cold water. Drain again. Put in a large kettle with remaining
ingredients. Bring to a boil. Simmer for 30 minutes. Uncovered stirring
occasionally. Pour into 6-8 sterile pint jars. Seal and process for 15
minutes in a boiling water bath.