|Grind coarsely the zucchini and onion. Add salt. Let stand overnight. Next morning drain in colander. Add: red and green peppers.|
Mix together: vinegar, sugar, nutmeg, dry mustard, and celery salt. Add to zucchini. Cook very slowly for 20 minutes stirring often. Ladle into jars and process 10 minutes in boiling water bath to seal.