Categories: Pickles, Vegetables 
      Yield: 8 servings 
  
      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.