On Nancy?s message board there is a section for Canning and pickles. http://whatscookin.proboards.com/index.cgi?board=Canning

There is a wealth of info here and lots of recipes! For smaller amounts, cut the recipes in 1/2!

Pickled Bread & Butter Zucchini

16-cups fresh zucchini, sliced
4-cups onions, thinly sliced
?-cup canning or pickling salt
4-cups white vinegar (5%)
2-cups sugar
4-tbsp mustard seed
2-tbsp celery seed
2-tsp ground turmeric
Cover zucchini and onion slices with 1 inch of water and salt. Let stand 2 hours and drain thoroughly. Combine vinegar, sugar, and spices. Bring to a boil and add zucchini and onions
Simmer 5 minutes and fill jars with mixture and pickling solution, leaving 1/2-inch headspace
Adjust lids and process

Process Time at Altitudes of:
0 - 1,000 ft: 10 minutes
1,001 - 6,000 ft: 15 minutes
Above 6,000 ft: 20 minutes

Yield: About 8 to 9 pints posted by Jay.
Chris in NM

http://www.nancyskitchen.com