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1. In a bowl, combine, the zucchini, onion, green pepper and salt;
cover and refrigerate overnight. (Do not eliminate or shorten this
step.) Rinse and drain well; squeeze as much liquid as possible out
of vegetables with your hands; set aside.
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2. In a saucepan, combine sugar, vinegar, celery seed, mustard
and tumeric; bring to a boil. Add vegetable mixture; return to a
boil. Reduce heat and simmer, uncovered, for 15 to 30 minutes,
stirring occasionally, until majority of liquid has evaporated.
Combine cornstarch and water until smooth; stir into saucepan.
Simmer 6-8 minutes longer, stirring often. Cool. Store, covered, in
refrigerator.
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