------------------------COUNTRY WOMAN, DATE UNKNOWN------------------------
     10 c  Zucchini, chopped

      4 c  Onion, chopped

      5 tb Salt

      1    Sweet red pepper, chopped

      1    Green pepper, chopped

      3 c  Sugar

      2 tb Cornstarch

      1 tb Turmeric

      2 ts Dry mustard

      2 ts Celery seed

    1/2 ts Pepper

  2 1/2 c  Cider vinegar

  Combine zucchini, onion and salt; let stand overnight.  Rinse and drain
  well.  Place in a large kettle or Dutch oven along with remaining
  ingredients; cook until mixture thickens, stiring constantly. Do not
  overcook. Pack hot into hot sterilized jars, leaving 1/4 inch headspace.
  Adjust caps.  Process 10 minutes in a boiling water bath. Yield: 16
  half-pints.
  From: Dodie Strobel of Grants Pass, OR
  Posted on GEnie Food & Wine RT Dec 04, 1992 by L.SHOGREN1 [NorCal Linda]
  From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
  71511,2253, GT Cookbook moderator at net/node 004/005