Remove the seeds from zucchini squash. Grind up enough to make approximately 3 quarts.
2 red peppers, chopped (green may be used but red adds color)
1/2 tsp salt
1 tray of ice cubes
Combine and let set for 2-3 hours. Drain
Combine and heat:
4 c. sugar
4 c. vinegar
2 T mustard seed
1 tsp tumeric
1/2 tsp cloves
Pour over zucchini and combine. Pack in jars. Cold pack 10 minutes.
Good with hamburgers and hot dogs.