10 cups chopped, unpeeled zucchini (about 7 medium)
4 cups chopped onions (4 large)
1 large sweet pepper, chopped
1 can (4 oz) chopped green chili peppers
3 Tblsp canning salt

Combine all ingredients and put in a large container.  Stir well and chill overnight.  Rinse thoroughly in the morning and drain.

In a large kettle combine the following:

3 ½ cups sugar
3 cups vinegar
1 Tblsp ground turmeric
4 tsp celery seed
1 tsp pepper

Bring to a boil, add zucchini mixture and simmer for 10 minutes.  Pack into hot pint jars leaving ¼ inch headspace at top.  Adjust the lids and process in a hot water bath for 10 minutes.  Makes 5 pints.