Zucchini Pickles

• 6 medium zucchini (about 2-1/4 lb)
• 2 medium onions, peeled
• 13 cup kosher salt or 13 cup uniodized salt
• 1 cup sugar
• 2 cups white wine vinegar or 2 cups cider vinegar
• 1 cup distilled white vinegar
• 2 teaspoons mustard seeds
• 2 teaspoons celery seeds
• 12 teaspoon whole cloves
• 3 -5 whole small hot red peppers

1. Wash zucchini, trim off and discard ends, and slice 1/4" thick.
2. Slice onions into 1" squares, and separate into leaves.
3. Toss zucchini and onions with salt in a 2 quart glass or plastic bowl.
4. Let sit for 5 minutes.
5. Cover with very cold water and set aside for 1 hour.
6. Drain, rinse lightly, and taste.
7. If too salty, rinse some more and drain again.
8. Return vegetables to bowl.
9. In a 2 to 3 quart saucepan, combine all remaining ingredients.
10. Bring to a boil, reduce heat, and simmer for 10-15 minutes.
11. Taste, and remove red peppers if mixture is spicy enough, otherwise leave peppers in.
12. Return mixture to a full boil, and pour over zucchini mixture.
13. Cover with a plate or non-metal lid, and let stand for 2 hours.
14. Return zucchini mixture and liquid to the saucepan.
15. Bring to boiling, reduce heat, and simmer for 3 minutes.
16. Remove cloves and red peppers.
17. If canning, divide zucchini, onions, and liquid between 4 sterilized pint jars, being sure to divide seeds between jars, and top with sterilized lids.
18. Process in a boiling-water bath for 10 minutes.
19. Cool, making sure that lids have sealed.
20. Store at room temperature if desired.
21. If using within a month or so, store in a plastic container in the refrigerator; refrigerator pickles have a better, crunchy texture than canned ones.
22. Pickles are very edible after only 24 hours.

zucchini, onions, kosher salt, sugar, white wine vinegar, white vinegar, mustard seeds, celery seeds, whole cloves, hot red peppers

Taken from www.food.com/recipe/zucchini-pickles-74116 (may not work)