Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  zucchini
  1                     onion
  2               cups  carrot
  3               cups  celery
  12                    radish
     1/4           cup  kosher salt
  3               cups  white vinegar
  1                cup  sugar
  1           teaspoon  celery seed
  1           teaspoon  fennel seed
  2          teaspoons  dry mustard
  3                     dried red chile

Preparation:

combine zucchini, onions, carrots, celery, radishes, and salt in a large bowl cover with cold water and allow to stand for 45 minutes, drain well combine vinegar, sugar, celery seed, fennel seed, dry mustard, and dried chiles in a saucepot, over a medium flame bring just to a boil, remove from heat, and pour over vegetables set vegetables aside and allow to cool cover and chill for 1-6 days may be stored in brine for up to 30 days serve slightly chilled or at room temperature

Nutritional Information:

104 Calories (kcal); trace Total Fat; (2% calories from fat); 2g Protein; 27g Carbohydrate; 0mg Cholesterol; 1918mg Sodium