Bread and Butter Zucchini Pickles

Bread and Butter Zucchini Pickles These yummy little morsels add the perfect kind of sweetness to pulled pork sandwiches.
Prep: 55 minutes Stand: 2 hours
Cook: 5 minutes Process: 10 minutes
3 1/2 pounds medium zucchini
1 cup thinly sliced, halved onion (1 large)
3 tablespoons pickling salt
    crushed ice
2 cups cider vinegar
1 1/2 cups sugar
1 tablespoon mustard seeds
1 teaspoon celery seeds
1/2 teaspoon whole black peppercorns
1/2 teaspoon ground tumeric

1. Wash zucchini. Slice off the stem and blossom ends. Cut zucchini crosswise into 1/4-inch-thick slices. Measure 12 cups zucchini slices.
2. In an extra-large nonmetal bowl (or plastic tub), combine the 12 cups zucchini  and the 1 cup onion slices. Sprinkle with salt; toss gently to coat. Top with 2 inches of crushed ice. Weight down mixture with a heavy plate. Allow to stand at room temperature for 2 hours.
3. Remove any remaining ice in zucchini mixture to a colander; drain.
4. In a 5- to 6-quart stainless-steel, enamel, or nonstick heavy pot, combine vinegar, sugar, mustard seeds, celery seeds, peppercorns, and tumeric. Bring to boiling, stirring until sugar dissolves. Add zucchini mixture. Return to boiling, stirring frequently; reduce heat. Simmer, uncovered, for 5 minutes.
5. Ladle hot mixture into hot, sterilized PINT canning jars, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids.
6. Process filled jars in boiling-water canner for ten minutes (start timing when water returns to boiling). Remove jars from canner, cool on wire racks.

Makes 5 pints. Per 1/4 cup: 41 cal., 0g fat (0g sat. fat), 0mg chol., 439mg sodium, 9g carb., 1g fiber, 1g pro.