Summer Squash Pickle - cooking recipe

Ingredients

2 medium onions, thinly sliced
2 red bell peppers (I've never skinned mine) or 2 green bell peppers, skinned and seeded (I've never skinned mine)
2 quarts cross cut zucchini (or other summer squash, 1/2 inch thick)
1/4 cup salt
2 1/2 cups white vinegar or 2 1/2 cups cider vinegar
2 cups sugar
1 teaspoon dry mustard
1 teaspoon turmeric
2 teaspoons celery seeds
1 cinnamon stick, broken up

Preparation

Cut onion slices in half and peppers into 1/4 inch by 1 inch strips.
Combine squash, onions and peppers and sprinkle with salt, cover with water and let stand 2 hours.
Drain, rinse, drain well.
Combine vinegar, sugar, and remaining ingredients in a large pot.
Bring to a boil, reduce heat and simmer 10 min.
Add veg and return to a boil-remove from heat immediately.
Quickly ladle veg and liquid into clean hot jars.
Leave 1/2 inch head space.
Seal.
Process 10 minutes in a boiling water bath.