Zucchini Pickles

Combine zucchini and onion in a larger nonreactive bowl. Cover with cool water and stir in kosher salt. Let stand at room temperature for 2 hours.

Prepare a boiling water canner. Sterilize jars and prepare lids and rings.

After the 2 hours, drain the zucchini-onion mixture and toss the liquid. In a medium size saucepan, combine vinegar, sugar, mustard seed and turmeric or pickling spice. Bring to a boil. Add zucchini and onions and simmer for 5 minutes.

Pack pickle mixture into hot jars leaving a 1/2-inch head space. Discard any excess liquid. Remove air bubbles from jars. Wipe the rims of the jars and then center the lids. Screw on the rings until tight but not too tight. Process jars in boiling water bath for 10 minutes. Remove jars to a kitchen cloth and let cool. Check lids as the cool to make sure they have sealed. Keep in a cool place for up to one year. I used about a pound and a half of zucchini and got five half pint jars.

For step by step directions on how to can using the hot water bath method, see my blog.