Zucchini Pickles

5 large zucchini
5 large onion
5 red sweet pepper
3 green peppers

Cut in slices. Make a brine of 1/2 c. salt, 1 tsp powdered alum. Cover with ice. Let stand 4 hours. Drain and rinse well.

5 c. vinegar
5 c. sugar
2 T. mustard seed
1 tsp. tumeric
2 T. celery seed.

Cook 20 min or less, seal.