16 c. sliced fresh zucchini
4 c. thinly sliced onions
1/2 c. pickling salt (not iodized)
4 c. white vinegar
2 c. sugar
4 tbsp. mustard seed
2 tbsp. celery seed
2 tsp. ground turmeric

Cover zucchini and onion slices with 1 inch of water and salt. Let stand 2 hours and drain thoroughly. Combine vinegar, sugar and spices. Bring to a boil. Add zucchini and onions. Simmer 5 minutes and fill jars with mixture and pickling solution leaving 1/2 inch space at the top. Adjust caps and process in a boiling water bath 15 minutes.