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Here is the Zuke Pickle recipe. I was not able to find my notes, so I'll try to remember how I altered the recipe:

SWEET AND SPICY PICKLED ZUKES - makes 4 pints

2 lbs zucchini
1 med. onion
2 heaping Tbls coarse salt
2 cups ice cubes
1 1/2 cups apple cider vinegar
1 1/2 cups white vinegar
2 cups sugar
1 tsp whole mustard seed
1/4 tsp ground turmeric
3/4 tsp whole black peppercorns
1/4 tsp red pepper

Slice the onions and zukes, and toss with the salt and ice cubes. Refrigerate for 3 hours. Drain, Rinse, and drain again.

Combine the other ingredients and bring to a boil. Put the zukes and onion in jars and follow directions for raw pack pickle canning in your Ball Blue Book, water bath canner book, or pressure cooker book, ladling in the hot mixture and leaving the appropriate head room.

Processing time is 10 minutes.

I added dill, garlic, and pickle crisp to this recipe. About 3/4 Tablespoon of dill to the mixture, 1/8 tsp pickle crisp per pint and 1 clove of garlic to each pint.

I cut the zukes in spears about 3 inches long, and 1/4 inch wide, using a chef's knife. I also cut off the centers so that most of the seeds were cut off.

When I fill the jars with hot liquid, I put a metal spoon or knife into the jar to help absorb the shock of the boiling liquid and prevent breakage - something my Granny taught me.

If I ever find my notes, I'll let you know if there are any additional ingredients I might have used.