By definition zucchini is a summer squash which often grows to nearly a meter in length, but which is usually harvested at half that size or less. It is a hybrid of the cucumber. Along with certain other squashes, it belongs to the species Cucurbita pepo. Zucchini can be dark or light green. A related hybrid, the golden zucchini, is a deep yellow or orange color. In a culinary context, the zucchini is treated as a vegetable, which means it is usually cooked and presented as a savory dish or accompaniment.
Nutritionally, the zucchini fruit is low in calories (approximately 15 food calories per 100 g fresh zucchini) and contains useful amounts of folate (24 mcg/100 g), potassium (280 mg/100 g) and vitamin A (384 IU [115 mcg]/100 g. 1/2 cup of zucchini also contains 19% of the recommended amount of manganese. Botanically, however, the zucchini is an immature fruit, being the swollen ovary of the zucchini flower. Interesting way to view your food, right?

Next, I tossed the zucchini with a bunch of thinly sliced onions and shallots, leaving them to come to room temperature for about 30 minutes.
For the pickling juice combine the following in a non-reactive pan and heat to low rolling boil:
3/4 cup apple cider vinegar 3/4 cup white wine vinegar 1/2 cup sugar
1 teas Tumeric 1 teas sea salt Pinch of chili pepper flake
1 tbls Mustard Seeds
Tightly packing the zucchini and onions into pint mason jars, pour the pickling juice to fill the jar.
Screw the lid down and refrigerate for a couple of weeks. Many recipes say they will last a few weeks but I've managed to enjoy them up to six months after processing. I like to serve these as condiments with grilled hamburgers or on a cheese and cracker plate as a snack. Enjoy!!