Preparation Steps

• In a large non-reactive bowl, combine the sliced zucchini and 0.5 cup of salt. Toss well to coat. Cover and let stand for 2 to 4 hours at room temperature. The zucchini will release a lot of liquid.
• Drain the zucchini and rinse thoroughly under cold running water to remove all the salt. Drain well in a colander.
• In a large saucepan, combine the sliced onion, vinegar, granulated sugar, brown sugar, celery seed, mustard seed, turmeric, and black peppercorns. Bring to a boil over medium heat, stirring until the sugar dissolves.
• Add the drained zucchini to the saucepan. Reduce heat to low and simmer for 10 to 15 minutes, stirring occasionally, until the zucchini is tender-crisp. Do not overcook.
• Carefully pack the hot zucchini pickles into sterilized jars, leaving about 0.5 inch headspace. Spoon the brine over the pickles.
• Wipe the rims of the jars clean, place the lids on, and screw the bands on finger-tight. Process in a boiling water bath for 10 minutes (adjusting for altitude if necessary).
• Remove jars from the water bath and let them cool on a wire rack for 12 to 24 hours. Check for a good seal. Store in a cool, dark place.