PICKLED BREAD AND BUTTER ZUCCHINI Yield: About 8 to 9 pints 16 cups fresh zucchini, sliced 4 cups onions, thinly sliced 1/2 cup canning or pickling salt 4 cups white vinegar (5%) 2 cups sugar 4 tbsp mustard seed 2 tbsp celery seed 2 tsp ground turmeric 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 prepared jars with mixture and pickli