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DIRECTIONS

Wash and peel zucchini, removing stems and blossom ends; remove seeds if needed and cut in large chunks for grinding. Peel and quarter onions; seed and quarter the bell peppers
Put vegetables through the food grinder, using a coarse knife. (With a food processor, use the shredding disk: the steel blade can make these ingredients lose too much texture.)
Put ground vegetables in a crockery or stainless steel bowl, stir in the salt; keep the vegetables in the resulting brine by holding them down with a weighted plate. Let vegetables stand overnight..
The next day, drain off the brine and rinse vegetables with cold water; drain again, and squeeze well by hand.
Mix cornstarch with the sugar and four other dry seasonings, add all to the cold vinegar, blending well. Over medium heat, bring to boiling, stirring well to prevent lumping.
When sugar is melted and the syrup is clear, add the vegetables; simmer 30 minutes, stirring often.
Pour into clean very hot jars, leaving 1/2 inch of headroom; adjust sterilized lids, and process for 10 minutes in a 185 F/85 C water bath. Remove; complete seals if necessary