Wash and cut your zucchini, stem, seed an slice the peppers. Peel and cut your onion and garlic. Place zucchini in an enamel pot and cover with ice water, letting it stand for at least an hour. After that, drain the water, rinse and drain again. Set aside. In another pot, put water and put the lemon juice, celery seeds, garlic, turmeric, sugar and salt in it. Bring to a boil over high heat, stirring to dissolve well the brown sugar. Boil 2 or 3 minutes to release the flavors. Add the zucchini and the onions and peppers and bring to a boil again, letting it cook until the zucchini is tender but still crisp. You don't have to can this but you can keep them in mason jars in your refrigerator and use for sandwiches in a jiffy. And you'll think of other uses too!

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Serves: About 1 doz. sandwiches

Preparation time: About 1 hour

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