6 lbs. zucchini, cut into 1/2-inch slices

2-1/2 cups peeled pickling onions (about 1 lb.)

2 cups 1/2-inch sliced carrots (about 4 large)

2 cups 1/2-inch sliced celery

2 cups 1/2-inch chopped sweet yellow peppers (about 2 medium)

2 cups 1/2-inch chopped sweet red peppers (about 2 medium)

1 cup 1/2-inch chopped sweet green peppers (about 1 medium)

1-1/2 cups Canning & Pickling Salt

4 quarts plus 2 cups water, divided

10 jalapeno peppers

3/4 cup sugar

2 Tbsp prepared horseradish

2 cloves garlic

10 cups vinegar (5% acidity)

Prepare Ball or Kerr brand jars and closures.

Combine zucchini, onions, carrots, celery and sweet yellow, green and red peppers in a large container. Dissolve salt in 4 quarts of water. Pour salt water mixture over vegetables and let stand 1 hour.

Cut 3 to 4 slits in each jalapeno pepper; set aside. Combine remaining ingredients; simmer 15 minutes. Remove garlic. Drain vegetables; rinse and drain thoroughly.

Pack vegetables, except jalapeno peppers, into hot jars, leaving 1/4-inch headspace. Add 1 jalapeno pepper to each jar. Carefully ladle hot liquid over vegetables, leaving 1/4-inch headspace. Remove air bubbles with a non-metallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met -- fingertip tight. Process 10 minutes in a boiling-water canner.

Yield: About 10 pints.

For altitude adjustment, increase processing as indicated below:

1,001 to 3,000 feet..........5 minutes
3,001 to 6,000 feet..........10 minutes
6,001 to 8,000 feet..........15 minutes
8,001 to 10,000 feet.........20 minutes