10 c Zucchini; unpeeled
4 c Onions
2 c Celery
2 lg Green bell peppers
5 tb Salt
1 tb Corn starch
6 c Sugar
2 1/2 c Distilled white vinegar
1/2 tb Pepper
1 tb Nutmeg
1 tb Turmeric
1 ds Tabasco
Grind zucchini, onions, celery, and bell peppers. Mix in a large
kettle. Add salt and enough water to cover. Let stand overnight.
Drain liquid & rinse 3 or 4 times. Dissolve corn starch in a small
amount of vinegar. Add remaining vinegar & other ingredients to
vegetables. Cover & simmer about 30 minutes or until tender. Pack
into hot sterilized jars. Seal. Process 5 minutes in boiling
waterbath.
Recipe by Oregon State University Extension Service
