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10 c. shredded unpeeled zucchini
4 c. chopped onion
5 T. pickling salt
1 lg. red bell pepper chopped
1 lg. green bell pepper chopped
6 c. granulated sugar
2 1/2 c. cider vinegar
1 T. cornstarch
1 T. dry mustard
1 T. ground turmeric
2 tsp. celery seed
1 tsp. mustard seeds
1/2 tsp. ground black pepper
7 pint glass preserving jars with lids and bands

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