10 c ground Zucchini
4 lg Onions chopped
3 T Canning Salt
Mix and let stand overnight. Drain off liquid - make as dry as possible. Add 2 red peppers chopped.
Brine
2 1/2 c Vinegar
4 c Sugar
1 t Nugmeg
1 t Dry Mustard
1 T Cornstarch
1 t Celery Seed
Mix well and add vegies. Bring to a boil then simmer 20 minutes. Put in jar while still hot. Seal.
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