|Medium zucchini||5 Pound|
|White onion||2 Pound (Medium Sized)|
|Salt||1⁄4 Cup (4 tbs)|
|Ice water||1 Cup (16 tbs)|
|Garlic||3 Clove (15 gm)|
|Cider vinegar||4 Cup (64 tbs)|
|Sugar||2 Cup (32 tbs)|
|Celery seeds||1 Tablespoon|
|Mustard seeds||2 Tablespoon|
|Ground ginger||2 Teaspoon|
Insert slicing disc.
Slice zucchini; transfer to a large mixing bowl.
Slice onions; add to zucchini, then stir in salt.
Cover with ice water and let stand at room temperature for 1 to 2 hours.
Drain, rinse well, and drain again.
Change to metal blade.
Place garlic, vinegar, sugar, celery seeds, turmeric, mustard seeds, and ginger in a 10 to 12-quart kettle.
Bring to a boil over high heat, stirring.
Boil, uncovered, for 2 to 3 minutes; stir in zucchini mixture, return to a boil, and boil for 2 more minutes.
Fill hot, sterilized jars with pickles and liquid to within 1/4 inch of rims.
Wipe rims, then put hot sterilized lids and rings in place.
Refrigerate any jars that don't seal.