12 C coarsely chopped zucchini
 1 1/2 C chopped onion
 1 C chopped green pepper
 4 cloves garlic, crushed
 1 T plus 1/2 t salt
 ice water
 1 C water
 5 C sugar
 3 C vinegar
 2 t mustard seeds
 2 t turmeric
 2 t prepared mustard
 
 Combine zucchini, onion, green pepper, garlic, and salt in a large bowl; add 
 ice water to cover. Let stand 3 hours; drain well. Combine 1 C water, sugar, 
 vinegar, mustard seeds, turmeric, and mustard in a large dutch oven; bring to a
 boil. Add zucchini mixture, and boil 10 min. Quickly ladle hot mixture into hot
 sterilized jars, leaving 1/4 inch headspace. Remove air bubbles, and wipe jar 
 rims. Cover at once with metal lids, and screw on bands. Process in boiling 
 water bath 10 minutes. Yield : 4 quarts.

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