10 cups ground zucchini
4 cups ground onion
5 tbsp plain (not iodized) salt

Cover with water and soak overnight in fridge. Drain well and add 2 cups ground green bell peppers and one red for color. Add 2 1/4 cup vinegar, 5 cups sugar, 1 tsp nutmeg, 1 tsp dry mustard, 1 tsp tumeric, 1 tsp. corn starch. Mix all together and bring to a boil, simmer 30 minutes and pour into hot sterilized jars and seal.