1. In a small bowl, toss zucchini and onion with salt. Cover with ice cubes. Let stand for two hours, then drain.
2. In a saucepan, combine the vinegar, sugar, and spices and bring to a boil. Add the zucchini and onions, reduce heat, and simmer 6-7 minutes.
3. Pack the vegetables loosely into canning jars. Pour the liquid over the vegetables, leaving 1/2 inch space at the top.
4. Cover jars and process for ten minutes in a boiling water bath. Place the cooled jars in a dark cupboard for about a month before opening.
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