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.