2 qt. (4 lb.) unpeeled sm. zucchini, thinly sliced
2 med. onion, sliced
2 red sweet peppers, sliced
2 c. white vinegar
2 c. sugar
2 tsp. celery seed
2 tsp. mustard seed
1 tsp. turmeric
1/2 tsp. dry mustard

Combine zucchini, onion, peppers and in large non-metallic pan or bowl. Sprinkle with enough kosher or canning salt to coat generously (1/4-1/2 cup).

Cover with water and let stand 2 hours. Drain, rinse, drain again.

Combine remaining ingredients in large kettle and bring to boil. Cook about 5 minutes on simmer. Add zucchini mixture, stir. Remove from heat. Let stand 2 hours.

Bring again to boil and simmer 5 minutes. Ladle into hot, sterilized jars and seal. This shouldn't cook too long as zucchini should be crisp.