When you have an abundance of zucchini…..

3 medium to large zucchini, washed, trimmed, and sliced 1/4 inch thick
2 bell peppers, chopped (I used orange but any color will do)
1 large onion, sliced
1/3 cup kosher or canning salt
2 cups sugar
2 tablespoons mustard seed
1 teaspoon celery seed
1 teaspoon whole peppercorns
1 teaspoon turmeric
3 cups white vinegar
If you have a mandolin, it is perfect for slicing the zucchini.
Add the zucchini, onions, and peppers to a large bowl. Sprinkle with the salt and mix well. Allow this to sit for two hours.
Drain the mixture, rinse, and allow to drain well.
In the meantime, bring all the remaining ingredients to a boil in a large pot. Reduce the heat add the zucchini mixture, and simmer for 10 minutes.
Ladle the pickles into pint sized sterilized jars, fill the the jars to 1/2 inch headspace using the remaining liquid. Wipe the rims, place the flats and rings on to finger tip tightness.
Process in a boiling water bath for 10 minutes. This will yield 4 pints unless you have jars that break in the water bath 😨.
More zucchini recipes to follow soon.

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