Got Zucchini?

Young Zucchini Pickles

6 lbs. young zucchini, sliced thin
2 cups onions, sliced thin
1/2 cup of pickling salt
2 qts of ice water

2 cup of sugar
2 qts of distilled white vinegar
1/4 cup of whole mustard seed
1/4 cup of celery seed
1 tsp turmeric

Place the zucchini and onions into a 12 quart glass bowl and sprinkle evenly with the salt.
Pour the ice water over the vegetables and stir once.
Cover the bowl and let the veggies stand at room temperature for 3 hours.
Dump the veggies into a colander, rinse well and drain.
Roll the vegetables in a clean kitchen towel to dry them.
Prepare the jars and lids as directed by the manufacturer.
Combine the sugar, vinegar, mustard, celery seeds, and turmeric in a stainless steel or glass sauce pan.
Place the sauce pan over high heat and stirring constantly bring to a brisk boil.
Add the vegetables and return the mixture to a boil.
Pack the pickles into the jars and add enough of the hot cooking liquid to maintain a 1/2 inch head space.
Release the air bubbles and add more pickles and water to retain the correct head space.
Wipe the rims, seal the jars and place in a water bath canner.
Process the pickles from the point of boiling in a hot water bath for 10 minutes.
Remove carefully and cool in a draft free area, check the seals and refrigerate any jars that did not seal correctly for up to 2 months.

Makes 12 pints