Recipe: Pickled Bread-And-Butter Zucchini

PICKLED BREAD-AND-BUTTER ZUCCHINI

16 cups fresh zucchini, sliced
4 cups onions, thinly sliced
1/2 cup canning or pickling salt
4 cups white vinegar (5%)
2 cups sugar
4 tbsp mustard seed
2 tbsp celery seed
2 tsp ground turmeric

Cover zucchini and onion slices with 1 inch of water and salt. Let stand 2 hours and drain thoroughly.

Combine vinegar, sugar, and spices. Bring to a boil and add zucchini and onions. Simmer 5 minutes.

Fill jars with mixture and pickling solution, leaving 1/2-inch headspace. Adjust lids and process in a boiling water bath for 10 minutes.

Yield: About 8 to 9 pints