Categories: Condiments, Vegetables 
      Yield: 16 servings 
  
------------------------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