8 c. chopped or grated zucchini
3 c. chopped onions
3 c. chopped celery
1 c. chopped sweet pepper
3 or 4 hot jalapeno peppers
3/4 c. salt, not iodized
1 1/2 qt. cool water
1 qt. white vinegar
3 c. sugar
2 tbsp. celery seed
1 tbsp. pickling spices in cloth bag

Chop vegetables in blender. Combine and add salt and water. Let set 6 hours or overnight. Drain well.

Heat vinegar, sugar and spices. Add vegetables and bring to a boil. Cook slowly for 10 minutes. Fill pint jars and seal.

Makes 6 to 8 pints.