Zucchini Bread-And-Butter Pickles

1. Alternate layers of sliced succhini, onions and salt in a large glass bowl. Cover with ice cubes and let stand 1 1/2 hours. 2. Drain liquid and rinse. 3. Combine vinegar, sugar, mustard seed, dry mustard, turmeric, celery seed and peppercorns in a large saucepan and bring to a boil. 4. Add zucchini, onion and bell peppers. 5. Return to heat and bring to a boil. Remove the mixture from heat. 6. Pack hot vegetables into hot jars, leaving 1/4 inch head space. 7. Remove air bubbles with a non-metallic spatula. 8. Wipe jar rim clean. Place lid on jar. Screw band down evenly and firmly just until fingertip tight. 9. Process 10 minutes in a boiling water bath. This makes about 5 pints of pickles. Recipe from The Stratford Star (Oklahome) in Sammie Grays column, Thursday, August 22, l996. Posted to EAT-L Digest 03 Sep 96 From: "Kitty L. Chamness" <kchamnes@GATOR1.BRAZOSPORT.CC.TX.US> Date: Tue, 3 Sep 1996 20:26:29 -0500