Zucchini Pickles - cooking recipe

Ingredients

6 qt. sliced zucchini
8 sliced onions
2 green peppers, cut into small pieces
1/2 c. kosher salt
5 c. sugar
1 1/2 tsp. turmeric
1/2 tsp. ground cloves
1 tsp. celery seed
2 Tbsp. mustard seed
3 c. white vinegar
2 c. water

Preparation

Cut zucchini very thin.
Mix with salt into a dishpan or small basin.
Bury in ice.
Cover with plate and weight down.
Let stand 2 hours; drain.
Add sugar, turmeric, cloves, celery seed, mustard seed, vinegar and water.
Heat to scalding point (do not boil).
Fill jars.
Put liquid in jars to 1/4 from top.
Put hot lids on and seal.
Put in refrigerator and chill 2 days before using.