Canned Bread and Butter Zucchini Pickles

16 c. Fresh Zucchini, sliced
4 c. Onions, thinly sliced
1/2 c. Pickling Salt (not iodized)
4 c. White Vinegar (okay to substitute other vinegars if you don't have enough white)
2 c. Sugar
4 T. Mustard Seed
2 T. Celery Seed
2 tsp. Ground Tumeric
Garlic Cloves, sliced (optional)

Cover zucchini and onion slices with 1 inch of water and salt. Let stand 2 hours and drain thoroughly. Combine vinegar, sugar and spices. Bring to a boil. Add zucchini and onions. Simmer 5 minutes and fill jars with mixture and pickling solution leaving 1/2 in. space at the top. Adjust caps and process in a boiling water bath 15 minutes.