Tip: Open lid or remove plastic wrap away from your face and hands to avoid steam burns.

1 1/2 c. granulated sugar
1 1/2 c. cider vinegar
1 1/2 tsp. salt
1 tsp. mustard seed
1 tsp. whole allspice
1/2 tsp. turmeric (optional)
2 sm. (1 1/2") bay leaves
4 med. size zucchini (2 lb.), scrubbed & sliced in 1/4" thick rounds (7 c.)
1 med. size onion, sliced in 1/4" thick rounds (1 c.)
2 med. size cloves garlic, peeled & halved

1. Mix sugar, vinegar, salt, mustard seed, allspice, turmeric and bay leaves in a 3 quart microwave-safe bowl. Stir in zucchini and onions.

2. Cover with lid or vented plastic wrap and microwave on high 8-10 minutes, stirring twice, until zucchini is crisp-tender. Discard bay leaves.

3. Ladle into 2 clean hot jars. Add a clove of garlic to each. Cover and cool before refrigerating at least 24 hours or up to 1 month. Makes 6 cups.