Water
2 c. hydrated lime
7 lb. peeled zucchini chunks
2 qt. white vinegar
12 c. sugar
1 tbsp. whole cloves
1 tsp. celery seed
2 tsp. salt

Mix zucchini chunks with 2 gallons water and 2 cups hydrated lime in crock or non-metallic container. Soak for 24 hours. Rinse in cold water. Drain; let set for 3 hours, then drain again. Heat white vinegar, sugar, spices and salt in large kettle to boiling. Add zucchini and let stand overnight. Next bring to a slow boil and cook until zucchini is clear. Pack hot mixture into sterilized jars and seal.