Swap the traditional cucumber for a firmer, crisper bite.
Slice off the stem and blossom ends.
Cut zucchini crosswise into 1/4-inch-thick slices.
Credit: Kritsada Panichgul
Measure 12 cups zucchini slices.
In an extra-large nonmetal bowl, combine the 12 cups zucchini and the 1 cup onion slices.
Sprinkle with salt; toss gently to coat.
Top with 2 inches of crushed ice.
Weight down mixture with a heavy plate.
Allow to stand at room temperature for 2 hours.
Bring to boiling, stirring until sugar dissolves.
Return to boiling, stirring frequently; reduce heat.
Simmer, uncovered, for 5 minutes.
Ladle hot mixture into hot, sterilized pint jars, leaving a 1/2-inch headspace.
Wipe jar rims; adjust lids.
Process in a boiling-water canner for 10 minutes (start timing when water returns to boiling).
Remove jars from canner; cool on wire racks.
Just double-check to adjust the quantities are the latter has a stronger taste.
2,000 calories a day is used for general nutrition advice.
