4 med. zucchini, sliced thin
1 sm. green pepper, chopped
2 sm. onions, sliced thin
4 tsp. pickling salt
2 trays ice cubes
3/4 c. sugar
3/4 c. vinegar
1 tsp. dill week
1 tsp. mustard seed
1/2 tsp. celery seed

Put zucchini, green pepper, onions, salt, and ice cubes in large mixing bowl. Let stand 3 hours; drain well. In kettle bring to boil sugar, vinegar, and seasonings. Add vegetables and heat just to boiling. Ladle into sterilized jars, leaving 1/2 inch head space. Seal and process in boiling water bath for 5 minutes. Let stand at least 3 weeks before serving. Makes 1 quart.