“Tis the Season for Zucchini”

10 cups grated zucchini, skin left on
4 cups whit onion, chopped fine
2 large green bell peppers, chopped
1/2 cup jalapeno peppers, chopped
Mix together in a large bowl. Sprinkle 3 tablespoons coarse salt over mixture. Refrigerate and let stand overnight.
Remove from refrigerator and rinse twice with cold water, drain.
In a large kettle add:
4 cups sugar
2 1/2 cups white vinegar
1 1/2 teaspoon celery seed
1 teaspoon black pepper
1/2 teaspoon nutmeg
1 teaspoon turmeric

Bring to a boil, add zucchini mixture and simmer for 20 minutes.
Pour into hot pint jars, add lids, process in a hot water bath for 15 minutes. Makes 5 pints.