Zucchini Bread And Butter Pickles - cooking recipe

Ingredients

18 small zucchini
4 medium onions
4 cups vinegar
4 cups sugar
4 teaspoons pickling salt
1 1/2 tablespoons celery seeds
4 teaspoons turmeric

Preparation

Thinly slice the zucchini and onions.
Mix together the vinegar, sugar, salt, celery seed, and turmeric in a large pot; bring to a boil.
Cook for 5 minutes, then add zucchini and onions and return to a boil.
Remove from heat.
Pack mixture into sterilized pint jars, leaving 1/2\" headspace.
Adjust caps.
Process in a water bath canner for 10 minutes.
When cool, check jars for proper seal; refrigerate any that do not seal promptly.
Store others in a cool, dry place; pickles taste best after aging several weeks.