Zucchini Bread and Butter Pickles

Trend No. 1

4 qt. small zucchini, cut into 1/8-inch slices

2 lbs. medium onions, peeled and thinly sliced

2 c. ice cubes

¼ c. salt

1 qt. white vinegar

1 c. sugar

1 Tbs. celery seed

1 Tbs. dill seed

2 tsp. mustard seeds

In a large bowl, combine zucchini, onions, ice cubes and salt. Toss to combine and let stand for 3 hours. Drain, rinse well, and drain again.

In a medium saucepan, combine vinegar, sugar, celery seed, dill seed, and mustard seeds. Bring to a boil. Add zucchini mixture, and return to a boil, stirring occasionally.

Ladle zucchini into clean jars. Let stand until cool. Cover and store refrigerated for up to 1 month.