10 c Zucchini; coarsely ground
4 c Onions; coarsely ground
1/2 c Salt
1 Red pepper; chopped
1 Green pepper; chopped
2 1/4 c Vinegar
1 c Sugar
1 ts Nutmeg
1 ts Dry mustard
2 tb Celery salt
Add zucchini & onions & mix in salt. Cover with water. Let stand 4
hours or overnight in refrigerator.
Drain, rinse well, & drain again. Add in peppers. Mix spices
together. Add spices and vinegar to zucchini. Cook very slowly for 20
minutes, stirring often. Ladle into jars & process 15 minutes in
boiling water bath.
Recipe by Oregon State University Extension Service
