Yield: 6 servings
|2 pounds||Fresh zucchini|
|¼ cup||Pickling or kosher salt|
|2 teaspoons||Mustard seed|
|1 teaspoon||Celery salt|
Wash zucchini and cut in thin slices. Peel and cut onions in quarters, then slice very thin. Add to zucchini. Cover zucchini and onions with 1 inch water and add salt. Let stand 2 hours. Drain thoroughly.
Bring remaining ingredients to boiling. Pour over zucchini and onions. Let stand 2 hours. Bring all ingredients to boiling point and heat 5 minutes.
Pack hot into hot jars, leaving ¼ inch head space. Remove air bubbles. Adjust caps. Process 15 minutes in boiling water bath.
Yield: 4 half pints.