Zucchini Spears - cooking recipe

Ingredients

3 lbs zucchini, seeds removed, sliced into spears
10 -12 fresh pepperoncini peppers (score but left whole)
2 serrano peppers (stem removed n sliced)
1 large red onion (peeled, halved and sliced)
pickling salt
4 -8 garlic cloves, sliced very thin
3 cups vinegar
2 cups sugar
2 teaspoons celery seeds
2 teaspoons mustard seeds
1 teaspoon turmeric
1 teaspoon red peppercorns
Ball pickle crisp, granules (just 1/8 teaspoon per 1 pint jars or a dash 1/16 teaspoon per 1/2 pint jars) (optional)

Preparation

In a large stainless steel bowl layer the first 4 ingredients sprinkle 1/2 cup salt on the veggies. Top with cold water and set aside for 2-3 hours.
Drain into a colander and rinse very well under running cold water. Drain well.
In a large stainless steel pot add remaining ingredients and bring to a boil stirring to dissolve sugar. Gentle boil for 10 minutes.
Add the vegetables,cover and let infuse for 1 hour off heat.
Prep your jars I used 8 - 8 ounce jars. And prepare the water bath.
Bring the vegetables back to a boil to heat through.
Pack into jars.
Top with a dash of the crisp granules.
Remove air bubbles and ladle the hot liquid to leave 1/2 inch head space.
Wipe rims clean and top with lids and bands. Screw to finger tip tight.
Place jars in boiling water bath with at least 1 inch covering the jars.
Bring back to a boil, cover and boil for 15 minutes.
Turn of flame remove lid and rest for 5 minutes.
Remove jars without tipping and place in a draft free place till cool.
Remove bands after 12 hours, label and store in a cool dark place.