Ingredients
10 cups chopped zucchini
4 cups chopped onions
2 large green peppers, chopped
2 large red peppers, chopped
¼ cup pickling salt (or kosher salt)

Pickling syrup:
6 cups sugar
3½ cups cider vinegar
1 ½ tablespoons turmeric
3½ tablespoons corn starch
2 tablespoons nutmeg
1½ tablespoons celery seed
½ teaspoon black pepper

Steps

1. Mix chopped ingredients with salt and let stand overnight. Rinse with water and drain well.
2. Prepare pickling syrup. Heat syrup ingredients until blended. Add zucchini mixture and bring to a boil. Simmer 5-10 minutes. 
3. Pack into sanitized pint jars leaving ½ inch space on top. Wipe jar rims with a cloth dipped in simmering water.
4. Apply lids. Adjust lids by tightening fully then loosening by ¼ inch. Process in a hot water bath for 15 minutes. Let cool.

Makes 7-8 pints

2014 Urban Fair winning recipe from Jamie Suehiro