Zucchles

Instructions

1. 1

   Combine the first six ingredients in a large saucepan and bring to a boil.

2. 2

   Toss the onions and the zucchini in a glass or plastic bowl, and pour the boiling liquid over them. Let it stand for an hour, stirring now and then.

3. 3

   Return everything to the saucepan and bring to a light simmer for three minutes. Leaving the pot at a simmer, start packing the mixture into sterilized canning jars. Fill to within a half-inch of the top, making sure that the vinegar mixture covers the vegetables completely.

4. 4

   Cap each jar with a new cap at once, and process the jars for five minutes in a boiling-water bath.