ZUCCHINI PICKLES

2 lbs zucchini, sliced cross or lengthwise
1 medium onion thinly sliced
garlic cloves
1/4 cup canning salt
2 cups sugar
2 tsp mustard seed
1 tsp celery seed
1 tsp turmeric
3 cups vinegar

Combine zucchini and onion. Sprinkle with salt and cover with ice water. Let sit 2 hours, amking sure to replenish ice as it melts down. Drain and rinse well. Combone remaining ingredients, except garlic in a large saucepot and bring to a boil. Pour over zucchini and onion mixture and let sit 2 hours. Bring to a boil and cook 5 minutes.

Pour into hot jars adding 2 garlic cloves to each jar. Process in a waterbath canner for 15 minutes.