From "Gad Zukes! It's a ZUCCHINI cookbook"
This is a very colorful way to preserve a basketful of zucchini and be ready for hot dogs and hamburgers all winter long.
10 c. zucchini, finely chopped
4 c. big, sweet onions, finely chopped
1 large red pepper, finely chopped
5 tbsp. salt
Cover and let stand for several hours. Drain, rinse, and drain again.
2 1/4 c. white vinegar
1 tbsp. dry mustard
2 tbsp. celery seed
1 tbsp. cornstarch
1 tsp. tumeric
5 c. (or less) sugar
Heat vinegar and sugar mixture to boiling. Pour over zucchini and cook gently until syrup is very clear, 20-30 minutes. Spoon into hot, sterilized jars. Makes 6 or 7 pints.