8 cups fresh zucchini, sliced
2 cups onions, thinly sliced
1/4 cup canning or pickling salt
2 cups white vinegar (5%)
1 cup sugar
2 tablespoons mustard seed
1 tablespoon celery seed
1 teaspoon ground turmeric
Yield: about 4 pints (I filled one very large mayonnaise jar -- I think it was Kraft, with blue or red plastic lid -- and one small jelly jar)
Cover zucchini and onion slices with 1-inch of water and the 1/4 cup of salt. Let stand 2 hours and drain thoroughly. Combine vinegar, sugar, and spices. Bring this mixture to a boil and add zucchini and onions. Simmer 5 minutes and fill jars with pickles and pickling solution.