Zucchini Pickles

Zucchini Pickles

3 LARGE zucchini (or several small ones)
5 large onions
3 red bell peppers
3 green bell peppers
Ice Water (lots of ice)
1/2 C. noniodized salt
4 1/2 C. Apple Cider vinegar
4 C. sugar
3 t. tumeric
2 t. celery seed
2 t. mustard seed

Dice all the veggies and put in a large bowl. Sprinkle all over with the salt. Then cover with ice water (more ice than water). Let that sit for 3 hours, covered with a clean cloth, or plastic wrap. In your biggest pot, put the remaining ingredients, stir and bring to a boil. Drain the veggies well, but don't rinse. Add the veggies, heat back to boiling and simmer for 5 minutes.
Ladle into prepared clean canning jars (I use pints), and seal with canning lids and rings. Process for 5 minutes in a boiling water bath. Remove from water and let sit so they seal. Store in a cool dark place. They store well for a year or two.