Categories: Condiments, Vegetables, Preserves, Relishes 
      Yield: 4 pints 
  
      2 lb Small zucchini 
      2 md Onions 
    1/4 c  Kosher salt 
           Ice water 
      2 c  Cider vinegar 
      2 c  Water 
      1 tb Sugar 
      1 tb Mustard seed 
      4 ea Dill heads -=OR=- 
    1/4 c  -Dill seed 
      4 ea Garlic cloves (or more) 
           -- sliced thin 
      1 bn Dill leaves 
           -- large stems removed 
  
  Small zucchini (about 1 inch in diameter) make the best pickles, but 
  over-grown ones can make satisfactory pickles if they are halved, 
  seeded, then cut into half-rings.  I prefer to use the dill heads 
  before they are completely mature and dry because of their soft 
  flavor and appearance. 
  Trim the ends from the zucchini and slice about 3/8 inch thick. Halve 
  the onions lengthwise, then slice them crosswise about 1/4 inch 
  thick. Layer the vegetables in a glass, ceramic, or stainless steel 
  bowl, sprinkling each layer with salt.  Cover with ice water.  Place 
  a plate on top of the vegetables and a weight on the plate.  Let 
  stand for 2 hours. 
  Drain the zucchini and onions and rinse well.  Drain again while you 
  prepare the pickling liquid. 
  Mix the vinegar, water, sugar, and mustard in a large nonreactive pan. 
  Bring the mixture to a boil, then simmer for 5 minutes. 
  Remove the pan from the heat, add the dill heads or seed and the 
  zucchini and onions, and cover.  Let the mixture stand for 2 hours, 
  tossing occasionally. 
  Meanwhile, fill a canning kettle with enough water to cover pint jars 
  and bring the water to a boil.  Sterilize four pint jars and scald 
  four lids and rings. 
  Bring the zucchini mixture to a boil in its pan and stir in the 
  garlic and dill leaves.  Ladle into hot, sterilized pint jars.  Cover 
  with lids and rings and process in the boiling water bath according 
  to manufacturer's directions for 10 minutes at sea level.  Store the 
  pickles for a week at room temperature before using.  If any jars do 
  not seal, store them in the refrigerator and use the contents within 
  2 weeks.