Zucchini Bread and Butter Pickles

Ingredients

• 18 small zucchini
• 4 medium onions
• 4 cups vinegar
• 4 cups sugar
• 4 teaspoons pickling salt
• 1 1/2 tablespoons celery seeds
• 4 teaspoons turmeric

Directions

1. Thinly slice the zucchini and onions.
2. Mix together the vinegar, sugar, salt, celery seed, and turmeric in a large pot; bring to a boil.
3. Cook for 5 minutes, then add zucchini and onions and return to a boil.
4. Remove from heat.
5. Pack mixture into sterilized pint jars, leaving 1/2" headspace.
6. Adjust caps.
7. Process in a water bath canner for 10 minutes.
8. When cool, check jars for proper seal; refrigerate any that do not seal promptly.
9. Store others in a cool, dry place; pickles taste best after aging several weeks.