2 thinly sliced sweet red bell peppers
12 small onions or 6 large, sliced
1/2 cup salt
Place all of the above in a large bowl or container and cover with water, stir and leave overnight.
Drain and set aside. In a large pot add:
3 cups sugar
1 Tablespoon mustard seed
2 teaspoons celery seed
2 teaspoons turmeric
4 cups white vinegar
Bring to a boil and add zucchini mix, heat only, do not boil.
Place in sterilized jars. Seal.
Yield: 2 quarts