1 gal. sliced zucchini
4 sliced onions
4 c. sugar
2 c. vinegar
1 c. water
1/2 c. pickling salt
1 tsp. turmeric
1 1/2 tsp. celery seed
1 1/2 tsp. mustard seed
5 heads dill

Boil the sugar, vinegar, water, salt and spices 5 minutes. Let cool. Pour over zucchini, onions, and dill. Store in gallon glass or plastic jar in refrigerator. Keeps until its' gone!

To make into canned BREAD AND BUTTER PICKLES bring all ingredients to a boil and simmer for 3 minutes. Pack into hot, sterilized jars. Seal. process 10 minutes in a boiling water bath.