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["Wash zucchini, trim off and discard ends, and slice 1/4"" thick.", "Slice onions into 1"" squares, and separate into leaves.", "Toss zucchini and onions with salt in a 2 quart glass or plastic bowl.", "Let sit for 5 minutes.", "Cover with very cold water and set aside for 1 hour.", "Drain, rinse lightly, and taste.", "If too salty, rinse some more and drain again.", "Return vegetables to bowl.", "In a 2 to 3 quart saucepan, combine all remaining ingredients.", "Bring to a boil, reduce heat, and simmer for 10-15 minutes.", "Taste, and remove red peppers if mixture is spicy enough, otherwise leave peppers in.", "Return mixture to a full boil, and pour over zucchini mixture.", "Cover with a plate or non-metal lid, and let stand for 2 hours.", "Return zucchini mixture and liquid to the saucepan.", "Bring to boiling, reduce heat, and simmer for 3 minutes.", "Remove cloves and red peppers.", "If canning, divide zucchini, onions, and liquid between 4 sterilized pint jars, being sure to divide seeds between jars, and top with sterilized lids.", "Process in a boiling-water bath for 10 minutes.", "Cool, making sure that lids have sealed.", "Store at room temperature if desired.", "If using within a month or so, store in a plastic container in the refrigerator; refrigerator pickles have a better, crunchy texture than canned ones.", "Pickles are very edible after only 24 hours."]
