1. Rinse the zucchini or summer squash in cool water. Place on a cutting board and remove the tip and end of each squash. Slice the squash into uniform pieces – either sticks or 1/2” pieces.
2. Transfer the squash to a large pot and add the pickling salt, and onions.  Cover the squash with 1 inch of cold water and let the mixture stand for 2 hours.
3. Drain the salty water from the squash in a colander.
4. Combine vinegar, sugar, celery seed, mustard seeds, and turmeric in a separate 2-3 quart saucepan. Boil the mixture vigorously before adding the rinsed summer squash and onions.
5. Wait for the mixture to resume a rolling boil.  Cook for 5 minutes and then remove it from the stove.
6. Ladle the hot squash mixture and pickling liquid into sterilized hot canning jars.  Leave ½-inch headspace.
7. Remove air bubbles with a non-metallic utensil.
8. Wipe jar rims with a damp cloth or paper towel.  Place sterilized lids on the jars and apply the canning rings, screwing until fingertip tight.
9. Put the jars into your prepared boiling water bath canner, ensuring water is 1 inch above the jar tops.
10. Bring the water to a rolling boil, then place the canner’s lid on top. Process the squash in pints or quart jars per your elevation:

Processing Time Per Elevation

• 0 – 1,000ft: 10 minutes
• 1,001-6,000ft: 15 minutes
• 6,001ft and above: 20 minutes

Post Processing

1. After the processing time, turn off the stove.  Let the jars sit for two minutes before opening the lid.
2. Carefully remove the processed jars using canning tongs and place them on a cushioned countertop to cool for 12-24 hours.
3. Remove the screw bands and confirm the jars are sealed before storing them in a cool, dry, dark place.