4 qts. peeled 1/2 inch pieces zucchini
3 to 6 onions, sliced
2 to 3 green & red peppers, sliced
2 cloves garlic

Mix all together with 4 teaspoons salt. Cover with ice cubes. Let stand 3 hours. Drain. (Leave unmelted ice in.) Add: 3 c. reg. vinegar 2 tbsp. mustard seed 1 1/2 tsp. turmeric 1 1/2 tsp. celery seed

Bring to boil. Boil 1 to 2 minutes. Pack in hot sterilized jars. Makes 7 pints. Do not over cook.