5 lbs. (or 9 to 10 c.) thinly sliced zucchini
3 med. onions, thinly sliced
2 or 3 mangos, thinly sliced
1 tsp. ginger
1/2 c. canning salt
Ice cubes
3 1/2 tsp. mustard seed
3 c. cider vinegar
3 c. granulated sugar
2 tsp. celery seed
1 1/2 tsp. turmeric
1/2 tsp. pepper

Combine zucchini, onions, mangos and salt in large container. Top with a layer of ice cubes. Cover and let set 3 hours. Drain and rinse in cold water.

Combine zucchini, onion and mango mixture with mustard seed, vinegar, sugar, celery seed, turmeric, etc. in large kettle. Heat to boiling; reduce heat and ladle into hot, sterilized jars and seal. Makes about 6 pints.