- In a large bowl, combine zucchini, onions, ice cubes and salt. Toss to combine and let stand for 3 hours. Drain, rinse well, and drain again.
- In a medium saucepan, combine vinegar, sugar, celery seed, dill seed, and mustard seeds. Bring to a boil. Add zucchini mixture, and return to a boil, stirring occasionally.
- Ladle zucchini into clean jars. Let stand until cool. Cover and store refrigerated for up to 1 month.
Calories 19, Carbohydrates 4g, Fat 0.14g, Fat Calories 1, Fiber 0.52g, Protein 0.54g, Saturated Fat 0.03g, Sodium 183mg. Daily Values: Calcium 10.22mg 1%, Phos 16.34mg 2%, Copper 0.02mg 1%, Zinc 0.13mg 1%, Panto 0.08mg 1%, Biotin 0.5mcg 167%, Iodine 0.28mcg 0%, Magnesium 7.25mg 2%, Iron 0.17mg 1%, Vitamin B6 4%, Vitamin C 11%, Vit E-a-Toco 0%, Vitamin A 1%. Percent Daily Values are based on a 2,000 calorie diet.