1 1/2 lb. onions, quartered, 5 medium
1 large sweet green pepper
2 large sweet red peppers
1/3 cup pickling salt
2 1/2 cups sugar
1 tablespoon ground nutmeg
1 tablespoon ground turmeric
2 1/2 cups white vinegar
4 tablespoons prepared horseradish
1 large hot pepper including seeds, chopped
Chop zucchini in food processor; measure 12 cups. Chop onions; measure 4 cups. Place chopped vegetables in a large glass, stainless steel or enamel bowl. Remove seeds and membrane from sweet green and red peppers. Finely chop green pepper; cut red pepper into 1/4 inch cubes; add both to zucchini. Stir in pickling salt. Cover and refridgerate overnight.
Drain vegetables and rinse with cold running water. Drain in a cheesecloth-lined colander, twisting cheesecloth to remove excess moisture.
Place vegetables in a large stainless steel pot. Stir in sugar, nutmeg, turmeric, vinegar, horseradish and hot pepper; bring to a boil. Reduce heat and simmer until thick, about 45 minutes.
Bottle and seal. Process in hot water bath for 15 minutes.
Yield: 6 pints