Ingredients
12 cups grated zucchini
4 cups grated onion
5 tablespoons pickling salt

Stir together and cover with water and ice cubes and leave in  refrigerator overnight, or at least 12 hours.

Drain, rinse, squeeze dry.

3 cups white vinegar
3 cups sugar
1 tsp. nutmeg
1 tbsp. turmeric
2 tbsp. celery seed
1 tbsp. cornstarch
1 diced green bell pepper
1 diced red bell pepper--for color

Procedure
Add remaining ingredients, simmer for 20 minutes.
Pack in jars and BWB process 10 minutes.

Yield: 6 pints