Bread 'N' Butter Zucchini

• 7 1/2 cups 1/4-inch-thick zucchini slices
• 2 medium-size sweet onions, thinly sliced
• 2 1/2 tablespoons pickling salt, divided
• 3/4 cup firmly packed fresh celery leaves, torn
• 2 1/2 cups apple cider vinegar
• 2 cups water
• 3/4 cup granulated sugar
• 1 1/2 teaspoons yellow mustard seeds
• 3/4 teaspoon curry powder
• 3/4 teaspoon celery seeds
• 1/2 teaspoon crushed red pepper
• 1/2 teaspoon fennel seeds
• 6 dried allspice berries

1. Combine zucchini and onions in a large nonreactive bowl. Add 1 1/4 tablespoons of the pickling salt; toss well to coat. Let stand at room temperature 1 hour.
2. Transfer zucchini mixture to a colander, and rinse thoroughly to remove pickling salt. Drain, and transfer to a medium bowl. Stir in celery leaves.
3. Divide and pack mixture evenly into 6 (1-pint) canning jars, leaving 1/2 inch of room at the top of each.
4. Combine vinegar and next eight ingredients with remaining 1 1/4 tablespoons pickling salt in a medium saucepan; bring to a boil over high. Reduce heat to low, and simmer 5 minutes. Remove from heat.
5. Carefully ladle hot vinegar mixture over zucchini mixture in jars, leaving 1/2 inch of room at the top of each. Wipe rims. Cover at once with lids; screw on bands. Cool jars to room temperature. Pickles will keep up to a month in refrigerator.

zucchini, sweet onions, pickling salt, celery, apple cider vinegar, water, sugar, yellow mustard seeds, curry powder, celery seeds, red pepper, fennel seeds, berries

Taken from www.myrecipes.com/recipe/bread-n-butter-zucchini (may not work)