Bread and Butter Zucchini Pickles

Here is one idea for using up some of the Zucchini in the share this week.  You can also use Summer Squash.  I got this recipe from the book Can It!.  If you want to multiply the recipe and still can this make sure to multiply EVERYTHING.  If you don't want to process the jars you can make the recipe and then refrigerate them and eat them within a month or so.

You will need:
3 1/2 pounds Zucchini
1 cup thinly sliced onion
3 tablespoons pickling salt
Crushed Ice
2 cups cider vinegar
1 1/2 cups sugar
1 tablespoon mustard seeds
1 teaspoon celery seeds
1/2 teaspoon black peppercorns
1/2 teaspoon ground turmeric

Step 1
Wash zucchini.  slice off the stem and blossom ends.  cut zucchini crosswise into 1/4 inch-thick slices.  Measure 12 cups zucchini slices.

Step 2
In an extra large nonmetal bowl combine the 12 cups zucchini and the 1 cup onion slices.  Sprinkle with salt; toss gently to coat.  top with 2 inches of crushed ice.  Weight down the mixture with a heave plate.  allow to stand at room temperature for 2 hours.

Step 3
Remove any remaining ice in zucchini mixture.  Transfer mixture to a colander set in sink; drain.

Step 4
in a 5-6quart pot combine vinegar, sugar, mustard seeds, celery seeds, peppercorns, and turmeric.  Bring to a boil and stir until the sugar dissolves.  Add the zucchini and onion mixture.  Return to boiling, stirring frequently; reduce heat.  Simmer, uncovered for 5 minutes.

Step 5
Ladle hot mixture into hot, sterilized pint canning jars, leaving a 1/2-inch head space.  Wipe jar rims; adjust lids.

Step 6
Process filled jars in a boiling-water canner for 10 minutes (start timing when the water returns to a boil).  Remove jars from canner; cool on wire racks.  Makes 5 pints.