Zucchini Pickles - Bread and Butter Style

Bread and Butter Pickles are a very popular treat to make in many households when fall harvest is upon us, but darnit they can be a real pain to make! Especially the part where you have to squeeze all the water out of the cucumbers that have been sitting on ice - last time we made them was before I had my little fruit press so my hands were pretty numb by the end of it. There is thankfully none of that foolishness with Zucchini Pickles! So much easier to make, and taste just about identical to Bread and Butter. And everyone is always giving away Zucchini in the fall, so even better still!

• 2 pounds zucchini or summer squash, sliced, about 7 cups (we used a the thin-slicing part of a grater)
• 2 medium onions, halved and sliced, about 2 cups
• 1/4 cup salt
• 2 cups white vinegar
• 1 to 2 cups sugar
• 1 teaspoon celery seed
• 1 teaspoon turmeric
• 2 teaspoons mustard seed

Place squash and onions in a large non-reactive pot; add the salt and enough water to cover. Let stand for 2 hours; drain well. In a 2-quart saucepan, bring remaining ingredients to a boil; pour over the squash and onions. Let stand for 2 hours. Bring to a boil for 5 minutes; pack in hot sterilized jars and seal; process according to jar manufacturer's directions or process pints or quarts for 10 minutes from 1 to 1,000 feet, 15 minutes from 1,001 to 6,000 feet, or 20 minutes above 6,000 feet in altitude.

Makes about 3 pints.