Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  24      medium        zucchini -- (7lbs)
     1/4  cup           granulated pickling salt
   3      cups          sugar
   3      cups          vinegar
     1/3  cup           mustard seed
   1      tablespoon    curry powder

Preparation:

Cut zucchini in 3-inch sticks or 1/4 inch slices; sprinklw with the salt. Add cold water to cover. Let stand 3 hours. Drain; rinse with cold water. In 10-quart dutch oven, combine sugar, vinegar, mustard seed, celery seed, and curry; bring to boiling. Add zucchini and syrup into clean, hot heat through but do not boil, about 5 minutes. Pack zucchini and syrup into clean hot pint jars, leaving 1/2-inch headspace. Adjust lids according to package directions. Process 5 minutes.