You can also use other summer squash in this recipe.
2 medium onions, thinly sliced
2 red or green bell peppers, skinned and seeded
2 quarts crosscut zucchini (1/2-inch thick slices)
1/4 cup salt
2 1/2 cups white or cider vinegar
2 cups granulated sugar
1 teaspoon dry mustard
1 teaspoon turmeric
2 teaspoons celery seed
1 cinnamon stick, broken up
Cut onion slices in half. Cut peppers into 1/4 x 1 1/2-inch strips. Combine zucchini, onions and peppers and sprinkle with salt; cover with water and let stand 2 hours. Drain vegetables; rinse with cold water; drain thoroughly.
Combine vinegar, sugar and remaining ingredients in a large pot. Bring to a boil; reduce heat and simmer 10 minutes. Add vegetables and return to boil. Remove from heat immediately. Quickly ladle vegetables and liquid into clean, hot jars, leaving 1/2-inch headspace; seal. Process in boiling water bath for 10 minutes.
Yields 4 pints.
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