5 to 6 lbs. sliced zucchini
2 cups sliced celery
2 medium to large onions, large dice
1/3 cup salt
3 cups white vinegar
2 tsp. celery seed
1 tsp. ginger
3 cups sugar
1 1/2 tbsp. turmeric
1/2 tsp. pepper

Mix zucchini, celery, onions and salt in large bowl. Place a layer of ice on top of mixture and let stand for 3 hours. Drain well and rinse.

Combine remaining ingredients in a large pan. Add zucchini mixture and bring to a boil, reduce heat and simmer for 10 minutes.

Ladle into pint jars and seal. Process in boiling water bath for 10 minutes.

Makes approximately 7 pints of bread and butter-style pickles.