Zucchini Pickles

I got this recipe from Karen Biagini, who runs the Marshfield Farmers' Market. These pickles are delicious, as well as an innovative way to use zucchini.

2 lb small zucchini, sliced
2 cups white vinegar
2 small onions, chopped
1 Tbsp pickling spice
water
1 tsp turmeric
1/4 cup salt
2 cups sugar

Place zucchini and onion in a large pot, cover with water, and add salt. Let stand 3 hours and drain.

In a small saucepan, combine remaining ingredients and bring to a boil. Pour over drained slices and let stand for 2 hours.

Then bring all to a boil for 5 minutes, pack into sterilized jars and seal while hot.

Note: I skipped the last step, and I'm just keeping the pickles in the fridge.