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. Recipe from The Stratford Star (Oklahome) in Sammie Gray's column, Thursday, August 22, l996.