8 Onions, thinly sliced
1 ga Zucchini, cut into 1/2-inch
Slices 3 Peppers, green, fine chopped
1/2 c Salt
5 c Vinegar, cider
5 c Sugar
1 1/2 ts Tumeric
2 tb Mustard seed
2 ts Celery seeds
1 Cinnamon stick, broken into
4 pieces
In a large crock, layer the vegetables and salt. Weight it down and let stand in refrigerator 6 hours. 2-Drain the vegetables, rinse them and drain again. 3-Put the remaining ingredients in a large kettle and bring to a boil. Simmer for 10 minutes, then add the vegetables and remove from heat immediately. 4-Turn into hot, sterilized jars and seal. Process 5 minutes.