Zucchini Pickles

1 . Stage

Combine zucchini and onions in a large bowl; cover with water and stir in salt until dissolved. Let vegetables soak for at least 2 hours, then drain and transfer to a large pot.

2 . Stage

Bring sugar, vinegar, mustard seeds, celery seed, turmeric, and yellow mustard to a boil in a saucepan. Pour mixture over zucchini and onions and let stand for at least 2 more hours.

3 . Stage

Place the pot with vegetables, spices, and pickling liquid on the stove and bring to a boil. Boil for 3 minutes.

4 . Stage

Meanwhile, inspect three 1-quart jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water for at least 5 minutes or until vegetables are ready. Wash new, unused lids and rings in warm soapy water.

5 . Stage

Pack vegetables into the hot, sterilized jars, filling the jars to within 1/4 inch of the top with pickling liquid. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.

6 . Stage

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.

7 . Stage

Remove the jars from the stockpot and let rest, several inches apart, for 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.