If you’re growing your produce, pick your zucchini when it’s bright green and about the size of your foot. Larger zucchini may not fit in your jar, and it may be too wet for this recipe. If you’re buying zucchini, look for produce that’s firm and bright green. Avoid zucchini with scuffs, scratches, or bruises.

Wash your zucchini under a stream of cool water to remove dirt or contaminants. Since this recipe doesn’t involve peeling, it’s important to clean the zucchini thoroughly.

Using a sharp knife, cut the zucchini into diagonal slices. If the zucchini is too large, set aside the thick sections for dinner and use the smaller parts for the canning process.

Layer your zucchini slices in a pan, sprinkling with pickling salt between each layer. Cover the zucchini with enough cool water to submerge them. Cover the pan and leave it at room temperature for 2 hours.

After 2 hours, rinse the zucchini thoroughly in a colander to remove any excess salt. A sprayer can help ensure you get all of the sticky salt off.

In your large stainless steel pan, combine 6 cups white vinegar, 4 cups sugar, 4 teaspoons mustard seed, 2 teaspoons celery seed, and 2 teaspoons turmeric. Bring to a boil over medium heat, stirring constantly to prevent the sugar from sticking. Once boiling, reduce the heat and simmer for 5 minutes.

Add the zucchini to the simmering brine, stirring to ensure every slice is covered. Remove from the heat, cover the pan, and let it sit undisturbed for 1 hour to allow the spices and vinegar to infuse.

Wash your jars with hot soapy water. Check each jar for chips or cracks, discarding any that are damaged. Place your jars in the canner, cover with water, and heat until boiling. Place the lids in a separate saucepan over low heat to soften the adhesive.

After an hour, return the pan to the stove and bring the mixture back to a boil over medium-high heat. Stir occasionally to ensure nothing sticks. Once boiling, reduce the heat and simmer for another 5 minutes.

Place a canning funnel in each jar. Using a slotted spoon, pack the zucchini slices into the jars, leaving ½ inch of headspace. Pour the brine over the zucchini, ensuring each jar gets a fair amount of mustard seeds and spices. Use a knife to remove any air bubbles around the edges.

Dampen a paper towel and wipe the rim of each jar to ensure there’s no brine or seeds blocking the lid. Place a lid on each jar with your lid lifter, then screw a ring on just tight enough to hold the lid in place, but not so tight that air cannot escape during processing.

Place your filled jars in the canner, ensuring they remain upright. Cover with at least an inch of water and bring to a boil. Once boiling, cover the canner and process for 10 minutes. Adjust for your elevation as needed.

After processing, turn off the heat and remove the lid from the canner. Let the jars sit for 5 minutes before removing them to allow the seals to set. Carefully lift the jars and place them on a towel or cutting board to cool.

After 24 hours, check the seals by pressing on the center of the lids. If they don’t pop or click, they are sealed properly. Remove the rings, wipe down the jars, and label them with today’s date.

While you can technically eat the pickles right away, the brine needs time to work. For best flavor, let the pickles sit for at least a week before enjoying. If you can resist, letting them sit for a month will give you even more flavor.