10 cups ground zucchini
3 cups ground onion
5 tablespoons salt
4 1/2 cups sugar
1 tablespoon dry mustard
3/4 teaspoon tumeric
1 1/2 teaspoon celery seed
1/2 teaspoon black pepper
2 1/2 cups cider vinegar
3/4 teaspoon nutmeg
1 red bell pepper, ground
1 green bell pepper, ground
Using coarse grinder, grind zucchini and
onion. If large zucchini are used, remove
seeds before grinding. Combine zucchini
and onion with salt and let stand overnight
in the refrigerator. Drain thoroughly.
Combine sugar, dry mustard, turmeric,
celery seed, pepper, vinegar and nutmeg.
Cook over medium heat until it begins to
thicken; then add ground bell peppers and
cook on low heat for 30 minutes or until
desired consistency is reached.
Pour into pint jars, leaving 1/2 inch head
space. Adjust lids.
Process in boiling water for 15 minutes.
Yield: 6 pints