10 cups shredded zucchini (about 4 large)
1 large chopped onion
5 teaspoons salt
1 chopped green pepper (I don't use it)
1 chopped red pepper
4 cups sugar (I use 3 cups)
2 1/4 cups white vinegar
1 teaspoon dry mustard
1 teaspoon celery seed
1 teaspoon turmeric
1 Tablespoon cornstarch disolved in 1 Tablespoon cold water
1/4 teaspoon pepper
(you can add a few drops of green food coloring if you want)
Mix zucchini, onion and salt.
Allow to stand at room temperature overnight.
Drain, rinse in cold water and squeeze out excess water.
Add other ingredients.
Bring to a boil then simmer for 30 minutes.
Pour into sterilized jars and seal.
I boil the jars in a water bath for 10 minutes after filling.