Place the vinegar, sugar, turmeric, cloves, mustard seed, celery seed, ginger,
and salt in a large saucepan and bring to a boil. Reduce the heat and simmer
for 10 minutes. Brinkg back to a boil, add the sliced onion, and cook for 1
minute. Add the zucchini slices, bring to a full boil, and cook for just 2
minutes, stirring to push the slices under the liquid. Remove from the heat
and let cool. Place in one or several small covered containers and store in
the refrigerator.
Serve ice cold as you would any bread-and-butter pickle.
