8 med. tomatoes, peeled, cored & cut up (about 2 3/4 lbs.)
6 med. zucchini, quartered lengthwise (about 3 2/3 lbs.)
3 lg. sweet red peppers, stems & seeds removed, & cut up (about 1 lb.)
2 med. onions
4 cloves garlic
1/4 c. pickling salt
2 c. vinegar
2 c. sugar
1 c. water
2 tsp. dried thyme, crushed
2 bay leaves
1/2 tsp. pepper

Preparing: Using the coarse blade of a food grinder, grin tomatoes, zucchini, red and green peppers, onions and garlic. Place in a colander to drain excess liquid. In a large non-metal container sprinkle ground vegetables with pickling salt; let stand overnight. Rinse and drain well.

In a large kettle or Dutch oven combine vinegar, sugar, water, dried thyme, bay leaves and pepper. Bring vinegar mixture to boiling, stirring to dissolve sugar. Stir in ground vegetable mixture. Bring mixture to boiling. Remove from heat.