Sweet & Sour Zucchini Pickles.

• 11 cup thinly sliced zucchini - about 3 lbs. ( I used a mandolin )
• 1 large onion, halved & thinly sliced
• 1/3 cup canning salt
• 4 1/2 cup white vinegar
• 3 cup granulated sugar
• 1 tbsp mustard seed
• 1 1/2 tsp ground turmeric

1. Place zucchini & onion in a large bowl.
2. Sprinkle with salt & toss to coat.
3. Add water to cover; let stand for 2 hours.
4. Drain; rinse thoroughly.
5. In a 6 - Qt.
6. Stockpot, combine remaining ings.
7. Bring to a boil.
8. Stirring to dissolve sugar.
9. Reduce heat; simmer 5 minutes.
10. Add zucchini mixture , return to a boil.
11. Stirring occasionally.
12. Reduce heat.
13. Simmer uncovered 4-5 minutes.
14. Or until heated through.
15. Carefully ladle hot mixture into 6 hot 1 pint jars.leaving 1/2" headspace.
16. Remove air bubbles.
17. If necessary.
18. Adjust headspace by adding hot pickling liquid.
19. Wipe rims.
20. Screw on bands.until fingertip tight.
21. ( get your lids ready as directed on the box).
22. Place jars into canner with simmering water.
23. Ensuring they are completely covered with water.
24. Bring to a boil.
25. Process 10 minutes.
26. Remove jars & cool.

zucchini, onion, canning salt, white vinegar, granulated sugar, ground turmeric

Taken from cookpad.com/us/recipes/356536-%E2%98%85sweet-sour-zucchini-pickles-%E2%98%85 (may not work)