Instructions: 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.