For the past few weeks I've been using up a ton of zucchini and canning some homemade zucchini pickles and homemade zucchini relish (recipe for the relish is forthcoming). Below you will find the recipe for the zucchini pickles. Recipe will yield 6 to 7 pints of pickles.
Zucchini Pickles Recipe for Home Canning
1 quart distilled white vinegar
2 cups granulated sugar
1/2 teaspoon kosher salt
2 teaspoons celery seed
2 teaspoons ground turmeric
1 teaspoon dry mustard
5-6 fresh zucchini, unpeeled, cut into 1/4" thick spears
1-2 large onions, finely chopped
Combine together the first 6 ingredients listed in the recipe in a large stock pot. Bring mixture to a full boil. Place the zucchini spears and chopped onions in a large bowl. Pour the hot mixture over the top and let it stand for 2 hours, stirring occasionally.
In a large stock pot, bring mixture to a full boil, then simmer the mixture for 5 minutes over medium heat. Continue simmering the mixture over the heat while quickly packing 1 jar at a time with the pickles. Fill each jar to within 1/2" of the top, making sure that vinegar solution (juice) covers the vegetables. Place jars in a water bath canner and process on a low boil for 18-20 minutes. Turn off heat, lift rack to sit on the edge of the water bath canner and let the jars sit there for an additional 5-8 minutes. Remove jars and let them sit on the counter until cool. Once they are room temperature double check all jars to make sure they sealed properly. Store your new pickles in a cool, dry and dark place for up to 1 year.