Place the shredded zucchini and chopped onion in a large, nonreactive bowl, and sprinkle the salt on top. Use your hands to evenly mix the salt throughout the zucchini. Cover and refrigerate overnight.
The following day, Drain the zucchini mixture in a colander and rinse well with cool water. Squeeze out the excess water and set aside.
In a large pot, combine the remaining ingredients. Bring to a boil over medium-high heat and then add the zucchini mixture to the pot. Bring it all back to a boil, and then simmer for 10 minutes.
Pack the relish into sterilized jars and process in a boiling water bath for 10 minutes.
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This is a wonderful, quick recipe for sweet refrigerator pickles. I have kept them, successfully, for nearly a year in my refrigerator, and they are still as crisp and delicious as they were when I first made them. The pickled onion rings are a bonus!
Sweet Zucchini Pickles
Ingredients
zucchini, sliced about 1/4" thick
onion, sliced thinly, into rings
Kosher salt
2 cups apple cider vinegar
1 cup sugar
1/2 tsp celery seed
1/2 tsp dill seed
1 Tbl mustard seed
1/4 tsp ground turmeric
I use one onion for every 2-3 zucchini, depending on size of the vegetables. The cider, sugar and spices make the pickling brine, which can be doubled, or tripled, as needed.
Instructions
Place the sliced zucchini and onions in a bowl and sprinkle with 1 Tbl or so of salt. Mix well, then cover with ice cubes. Let the mixture sit for 1-2 hours, until the zucchini is slightly softened and tastes a little salty. The ice bath helps keep a nice pickle-crunch to the zucchini.
In the meantime, combine the remaining ingredients in a saucepan and bring to a boil. Let the brining liquid cool to room temperature.
Drain the zucchini and onions, then pat dry. Place them in a seal-able glass jar and pour the cooled brine on top. Seal the jar and place in the refrigerator.
They will begin pickling immediately, but are best at least 24 hours later.
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