Zucchini Pickles

• 1 quart white wine vinegar
• 2 cups granulated sugar
• 1/4 cup salt
• 1 teaspoons celery seed
• 1 teaspoon fennel seed
• 2 ea bay leaf
• 1 teaspoon dry mustard
• 5 lb. (5-6 inch) zucchini, unpeeled, cut into 1/4-inch slices
• 1 qt. thinly sliced onions (3 large or 4 medium)

 
Combine first 7 ingredients in saucepan; bring to a boil. Pour over zucchini and onions; let stand 45 minutes, stirring occasionally.
In saucepan, bring mixture to a boil, then simmer 3 minutes.
Continue simmering while quickly packing one clean, hot jar (pint size) at a time. Fill to within 1/2 inch of top making sure vinegar solution covers vegetables. Cap each jar at once.
Process 5 minutes in boiling-water bath. You may also follow canning instructions that come with a Mason kit.
Makes 6-7 pints.