Slice zucchini and onions into a large ceramic bowl. Toss with salt; cover
with ice water. Let stand for two hours; drain thoroughly. Combine remaining
ingredients in a saucepan and bring to a boil. Simmer five minutes. Pour
vinegar mixture over zucchini and onions, tossing to coat. Let stand two
hours. Bring to a boil and cook for five minutes. Pack into four sterilized
pint jars. Seal and process in boiling water bath for 10 minutes. Makes 64
two-tablespoon servings.
