Bread & Butter Zucchini Pickles

16 cups sliced zucchini (I used both zucchini and yellow squash)
4 cups thinly sliced onions
cup non iodized salt (I used sea salt)
6 cups white vinegar
3 cups sugar
3T mustard seed
3T celery seed
3t turmeric

Put zucchini and onions and salt in a large pan. Cover with water and let sit for 2 hours. Drain thoroughly and rinse. Combine vinegar, sugar and spices. Bring to a boil and add zucchini/onions and simmer for 5 minutes. Fill pint jars and process in a boiling water bath for 15 minutes. Approx. 7 pints.



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