Start with:
10 cups – Shredded zucchini
5 tbsp – Pickling salt
4 cups – Onions (f inely chopped)
Mix together and refrigerate overnight. Rinse
and squeeze out liquid and put in a big kettle

Then add:
1 – Green pepper (f inely chopped)
1 – Red pepper (f inely chopped)
2 ¼ cup – White vinegar
6 cup – Sugar
½ tsp – Pepper
1 tsp – Mustard
1 tsp – Turmeric
1 tsp – Corn starch
2 tsp – Celery seed
2 tsp – Mustard seed
Boil for 30 minutes or longer.

Directions:
Then put into pint size canning jars topped with a lid and seal. I usually drain a little of a little of the juice off before adding to the jars.

Enjoy in salads, add to hot dishes, or on hamburgers or hot dogs.