Zucchini Bread-And-Butter Pickles - cooking recipe

Ingredients

8 c. zucchini, thinly sliced
1 onion, sliced
1 bell pepper, chopped
1/3 c. salt
1 tray ice cubes
2 1/2 c. sugar
1 (16 oz.) jar white vinegar
1 Tbsp. celery seed
3/4 tsp. turmeric
1/4 tsp. ground cloves or 8 whole cloves
1 Tbsp. mustard seed
1/2 tsp. peppercorns (about 6)

Preparation

Combine zucchini, onion, bell pepper, salt and ice.
Let stand 1 hour.
Combine remaining ingredients in kettle and heat to boiling.
Drain zucchini mixture well and add to syrup; let stand 1 hour.
Reheat to boiling, stirring occasionally with wooden spoon.
Pour into sterilized jars and seal.
Ready to serve after pickles have set overnight.