Sweet Zucchini Pickles - cooking recipe

Ingredients

3 cups zucchini, sliced about 1/4 inch thick (or thinner, I also use crookneck and pattypans in the mix)
1/2 cup onion, chopped (I prefer red onions.)
1 large red bell pepper (or orange, yellow, etc.)
1 tablespoon salt
1 cup sugar
3/4 cup white vinegar
3/4 teaspoon mustard seeds
3/4 teaspoon celery seed
1/4 teaspoon ground mustard

Preparation

Mix squash, onion, and sweet pepper in a big bowl.
Mix with salt. Cover and refrigerate for 1 hour. Drain.
Combine sugar, vinegar, mustard seed, celery seed, and ground mustard. Boil.
Add squash mixture. Return to boiling; remove from heat.
Spoon mixture into 2 clean pint jars. I just use tupperware.
Cool 30 minutes.
Cover and refrigerate at least 24 hours before serving.
Store in refrigerator up to 1 month or freeze forever :).