Pickled Zucchini - cooking recipe

Ingredients

4 medium size zucchini
1 large onion
2 c. sugar
2 c. distilled white vinegar
2 Tbsp. pickling spice
4 bay leaves

Preparation

One day or up to 1 week ahead, cut zucchini into 1-inch chunks.
Thinly slice onion.
In a 2-quart saucepan over high heat, heat sugar, vinegar, pickling spice and bay leaves to boiling.
Add sliced onion; cook 1 minute.
Place zucchini in an 11 x 7-inch glass baking dish.
Pour vinegar mixture over zucchini. Cover with plastic wrap and refrigerate overnight. Stir occasionally. Drain before serving. Store in refrigerator.
Makes about 8 cups.