Zucchini Pickles - cooking recipe

Ingredients

4 qt. zucchini, sliced
4 white onions, sliced
2 green peppers, chopped or sliced thinly
1 1/2 tsp. turmeric
1 1/2 tsp. celery seed
2 tsp. mustard seed
2 c. vinegar
3 1/2 c. sugar

Preparation

Do not peel, thoroughly wash and slice zucchini thinly.
Add onions and peppers.
Add 3 tablespoons salt, cover with cracked ice (4 to 6 trays) and mix thoroughly.
Cover and let stand 3 hours or overnight in refrigerator.
Drain.
Combine remaining ingredients, pour over mixture.
Heat just to a boil.
Seal in hot sterilized jars.