3 c. sugar
3 c. cider vinegar
1/3 c. canning salt
1 tbsp. mustard seed
1 tbsp. celery seed
1 tbsp. turmeric

Wash small zucchini (1 inch diameter) and slice thin. Layer in a jar with onions and green pepper (if desired). Combine above ingredients and heat slightly until sugar is dissolved. Let cool, then pour over zucchini slices, stirring gently to mix.

Cover and keep in the refrigerator one day before using. Use the same recipe for cucumber pickles if you wish. These keep several months in the refrigerator.