2 big zucchini
6 onions
4 green peppers

BRINE:

2 1/2 c. vinegar
6 c. sugar
1 tbsp. dry mustard
3/4 tsp. cornstarch
3/4 tsp. nutmeg
3/4 tsp. turmeric
1 1/2 tsp. celery seed
Dash of pepper

Put first 3 ingredients in blender or food chopper. Drain, add 5 tablespoons salt. Let stand overnight in refrigerator (covered). Rinse well with cold water and drain. Add to hot brine.

Bring brine to boil. Add vegetable ingredients and bring to a boil. Turn down and simmer for 30 minutes. Put into hot sterilized jars. Makes 5 to 7 pints. Delicious!