Zucchini Bread And Butter Pickles

• 1 1/4 kg zucchini
• 3 onions, red
• 1/4 cup salt
• 1 tablespoon coriander seed, toasted, crushed
• 1 tablespoon yellow mustard seeds
• 1/2 teaspoon ground turmeric
• 1 teaspoon celery seed
• 3 cups apple cider vinegar
• 385 g light brown sugar

1. Slice zucchini diagonally into 5mm-thick slices (if you have a mandolin with a waffle-cutter attachment, you can use this to slice). Cut onions in half and, using a knife, thinly slice. Place vegetables in a bowl. Add salt and toss well to combine. Cover and refrigerate for 3 hours.
2. Drain vegetables. Rinse very well under running water, then drain. Pat dry with paper towels then transfer to a clean stainless steel or heatproof glass bowl.
3. Place remaining ingredients in a stainless steel saucepan over medium heat. Cook, stirring, until sugar dissolves. Bring to the boil and simmer for 3 minutes. Immediately pour mixture over vegetables.
4. Divide among sterilised jars and seal while hot. Cool to room temperature then store in the fridge for 2 days before eating, or for up to 2 months.

zucchini, onions, salt, coriander seed, yellow mustard seeds, ground turmeric, celery, apple cider vinegar, light brown sugar

Taken from www.food.com/recipe/zucchini-bread-and-butter-pickles-476692 (may not work)