Cleo Anderson Russell'S Zucchini Pickles - cooking recipe

Ingredients

12 to 15 zucchini (about 6-inches long)
4 large white onions
2 sweet red peppers
1/4 c. salt
2 1/2 c. vinegar
2 1/2 c. sugar
1 Tbsp. mustard seed
1/2 tsp. turmeric
1/4 tsp. whole cloves

Preparation

Slice zucchini and onions; cut peppers into stripes.
Layer in large glass or plastic bowl.
Sprinkle with salt; let stand 3 hours.
Drain; do not rinse.
Combine vinegar, water, sugar and spices and boil.
Add zucchini; bring to boil up.
Do not cook. Pack into jars.