5 lb. zucchini or yellow squash (about 20 medium; I use both)
2 large Vidalia onions
4 medium carrots
2 large red bell peppers (can use green if red not available)
cold water
5 tsp. pickling salt
3 cups sugar
2 1/2 cups white vinegar (5%; cider vinegar gives a different flavor but can be used)
2 tsp. celery seed
3 tsp. each ground nutmeg and turmeric
1 tsp. each ground mustard and pepper

Finely chop vegetables. Combine vegetables in a 6-quart kettle cover with water and stir in salt. Chill at least 4 hours or overnight.

Drain vegetables. Rinse and drain again. Add remaining ingredients and simmer uncovered 40 minutes or until thick stirring often.

Ladle into hot pint jars leaving 1/2-inch headspace. Wipe rims and adjust lids. Process in a boiling water bath 15 minutes. cool and test for seal.

Store in a cool, dark dry place.

Makes 7 pints.

Submitted by: Susan (Ohio)