Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: thinly slice the zucchini and onions. mix together the vinegar, sugar, salt, celery seed, and turmeric in a large pot; bring to a boil. cook for 5 minutes, then add zucchini and onions and return to a boil. remove from heat. pack mixture into sterilized pint jars, leaving 1/2" headspace. adjust caps. process in a water bath canner for 10 minutes. when cool, check jars for proper seal; refrigerate any that do not seal promptly. store others in a cool, dry place; pickles taste best after aging several weeks.

Target recipe: combine cucumber, onion and garlic in a bowl. sprinkle with pickling salt, cover with ice cubes and let stand at least 6 hours or overnight. drain well. combine vinegar, water, mustard seed, celery seed and tumeric in a large saucepan. bring to a boil and add drained cucumber mixture; return to boil and cook 2 minutes. discard garlic clove. stir in sweetner and put in sterilized jars.