2 lg. zucchini
1 lg. onion
1 qt. water
1 tbsp. salt
8 cloves garlic
1 c. vinegar
1/4 c. brown sugar
1/4 c. dark rum
1 tbsp. pickling spices
1 c. water

Cut zucchini into thin spears. In saucepan combine zucchini, onion, water and salt. Simmer, uncovered 6 minutes until zucchini is tender crisp. Drain and refresh under cold running water. Bring remaining ingredients to boil and cook until liquid is reduced by 1/4. Pack zucchini and onion in hot jars and pour hot brine over to cover. Seal. Refrigerate until ready to use. Keeps 8 to 10 months.