Bread & Butter Zucchini Pickles

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About 4 pounds zucchini and/or other summer squash, trimmed and cut crosswise into 1/8- to 1/4-inch-thick slices

6 yellow onions, peeled and cut lengthwise into 1/8-inch-thick slices

2 bell peppers (red and/or green), stemmed, deribbed and diced

3 garlic cloves, slivered

1/3 cup kosher salt

3 to 4 cups coarsely broken ice cubes

5 cups brown sugar

2 teaspoons ground turmeric

2 teaspoons celery seed

2 tablespoons prepared mustard, such as a deli-style spicy brown mustard

1 tablespoon mustard seeds

3 cups cider vinegar

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