Zucchini Pickles(By H. J. Heinz)

• 2 lb. zucchini
• 1/4 c. pickling salt
• 6 c. water
• 1 lb. small onions
• 3 c. cider vinegar
• 2 c. brown sugar
• 1 Tbsp. mustard seed
• 1 Tbsp. turmeric
• 1/2 tsp. ground ginger

1. Wash zucchini and cut into 3 x 1/2-inch pieces.
2. In a large bowl, combine zucchini, salt and water.
3. Mix well.
4. Cover and let stand 2 hours.
5. Drain and rinse well.
6. In a 6 to 8-quart saucepan, combine zucchini, onions and remaining ingredients.
7. Bring to a boil over medium-high heat, stirring occasionally.
8. Boil for 5 minutes, stirring constantly.
9. Immediately fill hot pint jars with zucchini and onions.
10. Leave 1/2-inch headspace.
11. Immediately pour hot vinegar mixture over zucchini, leaving 1/2-inch headspace. Carefully run a nonmetallic utensil down inside the jars to remove air bubbles.
12. Wipe jar tops and threads clean.
13. Place hot lids on jars and screw bands on firmly.
14. Process in boiling water canner for 15 minutes.

zucchini, pickling salt, water, onions, cider vinegar, brown sugar, turmeric, ground ginger

Taken from www.cookbooks.com/Recipe-Details.aspx?id=692524 (may not work)