10 cups chopped unpeeled zucchini (about 7 medium)
4 cups chopped onion (about 4 large)
1 large sweet red pepper, chopped
1 can (4 ounces) chopped green chilies
3 tablespoons canning salt
3 1/2 cups sugar
3 cups vinegar
1 tablespoon ground turmeric
4 teaspoons celery seed
1 teaspoon pepper
1/2 teaspoon ground nutmeg

In a large container, combine zucchini, onion, pepper, chilies and salt;
stir well. Chill overnight. Rinse thoroughly; drain. In a large kettle,
combine remaining ingredients; bring to a boil. Add zucchini
mixture; simmer for 10 minutes. Ladle hot into hot jars, leaving 1/4-in.
headspace. Adjust lids. Process for 10 minutes in a boiling-water bath.