Harvest zucchinis no larger than 2 inches in a diameter. Rinse clean.
Slice into approximately 1/4 inch rings.
Measure until you have 20 C of zucchini slices.
Measure out 3/4 C salt.
In a large bowl, put down a layer of zucchini, then a layer of salt, and so on.
Add ice cold water, enough to cover zucchini. Let it sit for 2 hours.
When there's about 30 minutes left, measure vinegar, honey, turmeric and mustard seed into a large pot. No salt required! Boil for 10 minutes.
Clean 7 pint (500 ml) jars and prepare the canner and lids.
Dump zucchini slices into a colander and rinse to remove salt.
Fill jars, putting down any onion or garlic slices, first. Leave 1 inch headspace as you finish each jar.
Top with hot brine, leaving 3/4 inch headspace. Wipe rims, add hots lids and canning bands.
Process in a boil waterbath canner according to altitude.
Under 1,000 ft in elevation: 10 minutes
Above 1,000 ft in elevation: 15 minutes
After processing, remove jars from the canner and cool for 12 hours.
Check seals and store the good ones away. Refrigerate anything with a broken seal.