Ingredients
1/2 cup salt
1 teaspoon alum
4 quarts thinly sliced zucchini (4 large zucchini)
8 onions, sliced
2 green peppers, seeded and cut in strips
4 cups sugar
1 1/2 teaspoon turmeric
1/2 teaspoon cloves
3 1/2 teaspoons mustard seed
4 1/2 cups vinegar
Method
Sprinkle salt and alum over sliced vegetables, and mix; empty a tray of ice cubes in the center of vegetables. Let stand 3 hours. Combine sugar, spices, and vinegar; heat to a boil.
Drain vegetables thoroughly; pour hot syrup over them. Heat over low heat to scalding. Do not boil. Stir frequently to prevent scorching. Ladel into sterilized jars; seal at once. Process in boiling water bath (212-degrees) for 5 minutes.
Makes 5 1/2 pints.
