Who does love bread & butter pickles? Zucchini pickles taste similar to normal pickles. They're a crowd pleaser.
Slice the zucchini into even pieces. Using a mandolin is the easiest way to get even slices;you can also make spears if you want. Slice up the onions and place them in a large bowl. Put salt over the top, cover with ice, and let stand for 3 hours.
When the three hours are up, rinse off the zucchini.
In a large stockpot, combine the vinegar, sugar, and spices. Heat up on medium-high, and bring to a boil.
Once the liquid is boiling, put in the zucchini and onion slices. Return to a boil, reduce heat, and let simmer for 15 minutes. Stir frequently.
Put a funnel in the hot jar, and pack in the hot zucchini, onions, and vinegar mixture. Leave 1/4 inch headspace. Wipe off the rims, remove air bubbles, and put on the lids and rims.
Process the jars for 10 minutes (pints) or 15 minutes (quarts).