Pickled Zucchini

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.