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.