Pickled bread and butter zucchini

8 Pints
Measure Ingredient
16 cups Fresh zucchini, sliced
4 cups Onions, thinly sliced
½ cup Canning or pickling salt
4 cups White vinegar (5%)
2 cups Sugar
4 tablespoons Mustard seed
2 tablespoons Celery seed
2 teaspoons Ground turmeric
.
Yield: About 8 to 9 pints Procedure: Cover zucchini and onion slices with 1 inch of water and salt. Let stand 2 hours and drain thoroughly. Combine vinegar, sugar, and spices. Bring to a boil and add zucchini and onions. Simmer 5 minutes and fill jars with mixture and pickling solution, leaving 1/2-inch headspace. Adjust lids and process in a hot water canner.