Sweet Zucchini Pickles - cooking recipe

Ingredients

7 c. thinly sliced zucchini
1 c. thinly sliced onion
1 green bell pepper, diced
2 Tbsp. salt
1 c. vinegar
2 c. sugar
2 tsp. celery seed
1 tsp. mustard seed

Preparation

Wash cucumbers, any size.
If they are solid, 2 gallons.
Make a brine of 2 cups salt to 1 gallon water; boil and pour over cucumbers in a stone jar.
Weigh down; let stand 7 days.
Drain; wash and cut into chunks.
For next 3 days, make a solution daily of 1 tablespoon powdered alum.
Pour over cucumbers which have been drained and old liquid discarded.
On 4th morning, heat 6 cups white vinegar, 5 cups sugar, 1/3 cup pickling spices and 1 tablespoon celery seed (may tie spices in a cloth).
Heat to boiling and pour over pickles.
On 5th morning, drain liquid into a pan.
Add 1 cup sugar.
Reheat.
Pour over pickles.
On 6th morning, drain in pan.
Add 1 cup sugar.
Pack pickles into sterilized jars and fill to within 1/2-inch of top of jar with boiling liquid.
Seal at once.