Zucchini and Squash Pickles

• 3/4 lb. zucchini, cut into 3-inch strips
• 3/4 lb. yellow squash, cut into 3-inch strips
• 1 red onion, sliced
• 1 red bell pepper, cored, seeded and sliced
• 1/4 cup salt
• 2 cups ice
• 1 cup white vinegar
• 1/2 cup granulated sugar
• 1 Tbs. celery seeds
• 1 tsp. mustard seeds
• 1/2 tsp. ground turmeric

1. Toss zucchini and squash strips, onion slices and pepper slices with salt in large, non-reactive bowl.
2. Cover with ice, and let stand 3 hours.
3. Drain and rinse vegetables.
4. Combine remaining ingredients in large, nonreactive saucepan.
5. Bring to a boil, and add drained vegetables.
6. Return mixture to a boil, then remove from heat and ladle into jars, making sure vegetables are completely covered with liquid and that jars are filled to 1/4 inch from the rim.
7. Wipe off any drips, then screw on tops.
8. Invert jars 5 minutes, or immerse in boiling water bath 10 minutes.

zucchini, yellow squash, red onion, red bell pepper, salt, white vinegar, granulated sugar, celery seeds, mustard seeds, ground turmeric

Taken from www.vegetariantimes.com/recipe/zucchini-and-squash-pickles/ (may not work)