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    Dill heads -=OR=-
1/4 c  -Dill seed
4    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 manufacturers 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.