1 1/2 lbs. small zucchini
1 1/2 c. sweet red pepper strips
1/4 c. uniodized salt
1 lb. green beans
2 c. thinly sliced carrots
3 c. water
1 lb. small white onions (about 11)
1 c. sliced celery
2 c. Karo light corn syrup
2 c. white vinegar
1 c. sugar
2 tbsp. mustard seed
2 (2 1/2 inch) cinnamon sticks, broken in half
12 whole cloves

Thinly slice zucchini. Measure 5 cups.

In large bowl toss together zucchini, peppers and salt. Cover; let stand 8 hours or overnight. Drain; rinse 3 times in cold water. Drain; press to remove as much water as possible.

Cut green beans in 1 inch pieces. Measure 3 cups. In 5 quart saucepot bring beans, carrots and water to boil over medium heat. Cover; boil 4 minutes. Add onions and celery; cover. Bring to boil; boil 5 minutes. Drain. Rinse in cold water; drain.

In 5 quart stainless steel or enamel saucepot stir together corn syrup, vinegar, sugar, mustard seed, cinnamon and cloves. Stirring occasionally, bring to boil and boil 10 minutes. Add vegetables. Stirring frequently, bring to boil and boil 5 minutes.

With slotted spoon immediately pack vegetables into clean, hot 1 pint jars. Pour boiling liquid into jars completely covering vegetables and leaving 1/4 inch headspace. Wipe top edge with damp towel.

Seal according to jar manufacturer's directions. Process pints in a boiling water bath 10 minutes. Cool jars on wire rack or folded towel.

Makes about 4 (1 pint) jars.