Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4       pound         zucchini squash  (4 to 4)
  2       medium        onions
  1       medium        sweet red pepper
  2       Tablespoon    salt
  2       Cup           sugar
  1       Cup           cider vinegar
  1       Cup           water
  2       Teaspoon      celery seed
  2       Teaspoon      ground turmeric
  1       Teaspoon      ground nutmeg

Preparation:

Cut up vegetables; grind in food chopper using coarse blade. Add salt. Cover; refrigerate overnight. Rinse in cold water. Drain well. In 4 to 5-qt. kettle, combine vegetable mixture, sugar, vinegar, water, celery seed, turmeric, nutmeg and 1/8 tsp. pepper. Bring to a boil. Cover; boil gently for 10 minutes, stirring often. Ladle hot mixture into hot, clean, sterilized pint jars; leave 1/2 inch headspace. Wipe rims clean. Prepare lids according to manufacturer's directions. Process jars in water bath for 15 minutes (start timing when water reaches a boil). Makes 4 pints. [NOTE: Do not over process or there will be too much liquid

Nutritional Information:

1833 Calories (kcal); 8g Total Fat; (3% calories from fat); 7g Protein; 458g Carbohydrate; 0mg Cholesterol; 4313mg Sodium