About 20 (6-8 inch) zucchini
2 green peppers
2 lg. onions
1/4 c. salt
5 c. sugar
5 c. vinegar
3 sticks cinnamon
1/2 tsp. cloves
2 tsp. turmeric
2 tsp. mustard seed
2 tsp. celery seed

Slice onions and peppers thin. Put them in ice water with salt while slicing zucchini thin. In very large pot bring to boil sugar, vinegar, cinnamon sticks and other spices. Drain onions and peppers and add to boiling pot. Cook about 5 minutes. Add squash. Simmer 5-8 minutes until a little tender but not mushy. Will turn green when ready. Put in hot sterile jars and seal.