10 c Zucchini, chopped 4 c Onion, chopped 5 tb Salt 1 Sweet red pepper, chopped 1 Green pepper, chopped 3 c Sugar 2 tb Cornstarch 1 tb Turmeric 2 ts Dry mustard 2 ts Celery seed 1/2 ts Pepper 2 1/2 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. From: Dodie Strobel of Grants Pass, OR Posted on GEnie Food & Wine RT Dec 04, 1992 by L.SHOGREN1 [NorCal Linda] From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook moderator at net/node 004/005