1 gallon zucchini chunks
1 red pepper, cut in chunks
3 green peppers, cut in chunks
3 large onions, cut in chunks

Grind the above vegetables. Cover with water and stir in 3/4 cup pickling salt. Let stand overnight. Drain and rinse.

1/2 teaspoon cinnamon
2 tablespoons mustard seed
1-1/2 teaspoons turmeric
2 tablespoons celery seed
4 cups sugar
2 cups vinegar
4 cups water

Heat to boiling. Add drained vegetables; boil 3 minutes. Fill sterilized pint jars leaving 1/2-inch head space. Release air bubbles. Wipe jar rims. Put on hot lids and canning rings. Process 5 minutes in a boiling water canner using the hot pack method. For altitudes over 1000 feet, add 1 minute to the processing time for each additional 1000 feet of altitude.

Makes 8 to 10 pints depending on how long the vegetables drain after brining overnight.