1 pt. cider vinegar (5% acidity)
2 c. sugar
1/4 c. non-iodized pickling salt
2 tsp. celery seed
2 tsp. ground turmeric
1 tsp. dry mustard
5 lbs. zucchini, unpeeled, cut into 1/4 inch slices or chunks
1 lb. carrots, cleaned and cut into circles
Sm. onions or cut lg. ones into circles (4 or 5 lg.)
1 bunch celery cut into 3 to 4 inch stalks
6 green peppers, cut into strips

You may add other items as it is a pickled salad or appetizer. Small crabapples or other vegetables you may wish to add will give it more color.

Combine vinegar, sugar, salt, celery seed, turmeric and mustard in a saucepan. Cover and bring to a boil. Pour over zucchini and onions in large stainless steel or unchipped enamel kettle. Cover and let stand 1 hour stirring occasionally.

Bring to a boil and then simmer, covered, 3 minutes. Continue to simmer while quickly packing into clean hot canning jars. Fill to within 1/2 inch of top, making sure vinegar solution covers vegetables.

Wipe jar rims and adjust caps. Process in boiling water bath for 5 minutes. Remove from water, cool on rack or towel. Next day check seals. Makes about 7 pints.