6 lg. firm zucchini squash
2 lg. green peppers
1/2 c. salt
9 sm. white onions
3 cloves garlic
2 qts. cold water

Dice zucchini and onions very thin. Remove seeds and cores from green peppers. Put peppers through coarse knife of food grinder. Place zucchini, onions, peppers and garlic in crock or enameled pan. Sprinkle with salt, add cold water and about 1 quart ice cubes. Let stand 2 hours, remove garlic and drain vegetables.

SYRUP:

7 c. sugar
2 tbsp. whole mustard seed
2 tsp. turmeric
3 c. white vinegar
2 tbsp. whole celery

Combine syrup ingredients in a preserving kettle, add prepared vegetables, stir well. Bring just to a boil on high heat. Remove from heat, pack into sterilized jars, cover with syrup. Work out any bubbles and seal at once. Makes about 6 pints.