Now the pickle recipe:
4 quarts small zucchini, unpeeled, sliced thin
3 large onions, peeled and chopped
1/2 cup salt
4 cups cider vinegar
4 cups sugar
2 tsps celery seeds
4 tsps mustard seeds
2 tsps turmeric
1 tsp dry mustard
Combine the zucchini and onions. Sprinkle with salt and let stand for two hours. Rinse with cold water.
Combine remaining ingredients in a large pot and heat till boiling. Boil for two - five minutes. Add the zucchini and onion. Remove from the heat and let stand for another two hours.
If you are preserving the jars of pickles, now would be the time to make sure the jars and lids are sterilized. After two hours, bring the mixture to a boil again and let it boil for 5 minutes. Turn off the heat and fill the jars. Put caps on.
Process in a boiling water bath for 5 minutes to make sure you have a good seal. Makes approximately 8 pints of pickles.
We don't usually bother with processing as we eat the pickles fast enough that it's not a problem!