10	C	Zucchini, chopped
4	C	Onion, chopped
5	tbsp	Salt
1		Sweet red pepper, chopped
1		Green pepper, chopped
3	C	Sugar
2	tbsp	Cornstarch
1	tbsp	Turmeric
2	tsp	Dry mustard
2	tsp	Celery seed
1/2	tsp	Pepper
2�	C	Cider vinegar

Combine zucchini, onion and salt; let stand overnight. Rinse and drain well. Place in a large kettle or Dutch oven along with remaining ingredients; cook until mixture thickens, stiring constantly. Do not overcook. Pack hot into hot sterilized jars, leaving 1/4 inch headspace. Adjust caps. Process 10 minutes in a boiling water bath.

Yield: 16 half-pints.