Gather your canning jars, lids and rings (you
will need 4 quarts). Canning Basics - Jar Sizes. Also, gather all
other canning supplies: Other Canning Supplies .
Start the water boiling for Jar sterilization: Sterilizing Jars & Lids
In a large stock pot combine the vinegar, sugar, water and (pickling) salt and bring to a boil over medium heat.
By now your water for jar sterilization should be boiling - sterilize your jars 2 at a time. Take them out and begin "raw packing" (Raw Pack vs. Hot Pack) the vegetables. Start with a few onion rings at the bottom of the jar and then start filling with the zucchini rounds. When the jar is half way full, pick up the jar (with oven mitts) and gently shake the zukes down (I gently shake the jar against the palm of my other hand - also covered with an oven mitt - the jars are very hot!!) This shaking helps the zucchini slices settle in the jar and it makes more room for more zukes- you want to get the jar as packed as possible. Less brine will be used if your jars are packed quite tight. Leave enough room at the top of each jar for a few more onion rings (leave 1 inch of headspace). Then finally add 1 teaspoon of pickling spice (per jar). (Continue sterilizing jars and Raw Packing them until all of the zucchini rounds have been used up) (see picture above)
