Zucchini Pickles - cooking recipe

Ingredients

2 c. sliced zucchini squash
2 c. sliced onions
1 gal. water
1 c. plain salt (not iodized)
2 c. vinegar
3 c. sugar
3 tsp. mustard seed
2 tsp. celery seed
4 green peppers, sliced thin

Preparation

Put sliced zucchini and onions in the mixture of water and salt.
Let stand for 1 hour.
Remove, rinse well and drain. Combine vinegar, sugar and spices.
Bring to boil and add zucchini, onion and green peppers.
Cook for 3 to 5 minutes or until vegetables turn color.
Pack in hot sterilized jars.
Cover with vinegar and seal.
Cool.
Refrigerate for at least 24 hours before serving.
Makes about 1 1/2 pints.