Bread And Butter Zucchini Pickles - cooking recipe

Ingredients

1 qt. white vinegar
1 c. sugar
1/4 c. salt
1 Tbsp. celery seed
1 Tbsp. dill seed
2 tsp. mustard seed
4 qt. small zucchini, cut into 1/8-inch slices
2 lb. medium onions, peeled and thinly sliced

Preparation

Put vinegar, sugar, salt and seed in large, heavy pot over high heat and bring to boil.
Add zucchini and onions and cover. Remove from heat and let stand for 1 hour.
Return pot to stove over high heat.
Bring to boil again, reduce heat and simmer 3 minutes.
Pack pickles loosely in 4 sterilized 1-quart jars.
Pour liquid to cover and scald.
Process jars in boiling water bath for 20 minutes.
When cool, store in dark, cool place.