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Slice onions and squash 1/8 inch thick and place in large bowl. Salt thoroughly; cover and allow to rest overnight. Combine remaining ingredients and bring to rolling boil. Add Zucchine and onions to pickling solution. Bring to a boil; reduce heat and simmer 15 minutes. Pack pickles into hot sterilized pint jars. Fill to 1/2 inch of top with pickling solution. Seal.
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