Zucchini Pickles(Bread And Butter) - cooking recipe

Ingredients

2 lb. fresh firm zucchini
2 medium onions
1/4 c. salt (pickling salt is best)
2 c. white sugar
1 tsp. turmeric
2 tsp. mustard seed
3 c. cider vinegar (4 to 6% acid strength)

Preparation

Wash zucchini and cut into thin slices.
Peel and quarter onions, then slice very thin.
Add to zucchini.
Cover with 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 boil and boil for 5 minutes.
Pack into clean pint or quart jars.
Leave 1/8-inch headspace.
Process in water bath canner for 15 minutes; cool. Test for seal; store.