Wash zucchini under cold running water; drain. Remove the stem and blossom end from the zucchinis. Cut crosswise into ½ inch slices.

Remove the stem end from hot peppers. Cut the peppers crosswise into ½ inch slices.

Peel the onion, then cut into quarters, and each quarter into ½ inch slices.

Combine zucchini, peppers, and onion in a large bowl and sprinkle with salt.

Pour cold water over vegetables just to cover. Let stand two hours. Drain vegetables, then rinse under cold running water and drain again.

Combine sugar, mustard seed, peppercorns, crushed red pepper, vinegar, and water in a large saucepan. Bring the mixture to a boil and then turn off the heat.

Add the zucchini, hot peppers, and onion. Let stand two hours then bring the mixture to a boil. Reduce the heat to a simmer and simmer for five minutes.

Working with one jar at a time, fill the preheated pint jars with the hot pickles leaving ½ inch of headspace. (Also, you can add ⅛th tsp of Ball Pickle Crisp to each jar, if desired.)

Using a bubble remover tool, remove bubbles, and wipe the rim of the jar clean with a clean, dry towel.

Center a jar lid on the jar’s rim and secure with a canning ring, tightened to finger-tight! Use a jar lifter to place the filled jar back in the canning pot and repeat with jars two through six.

Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil.Process half-pint jars 15 minutes, adjusting for altitude. Turn off heat and remove cover. Let jars cool 5 minutes.Remove jars from canner; do not retighten bands if loose. Cool 12 hours. Check seals. Label and store jars.