3 sliced onions
5 lbs. cucumber size zucchini, unpeeled, sliced thin
1/2 c. salt
Ice
3 c. vinegar
3 c. sugar
2 tsp. turmeric
2 tsp. celery seed
2 tsp. mustard seed
1 tsp. ginger
1/2 tsp. pepper

Sprinkle salt over zucchini and onions. Toss to distribute salt. Cover with ice. Let stand 3 hours. Drain and rinse with cold water. Combine remaining ingredients and bring to boil. Add onions and zucchini, simmer until they change color and are tender. Put in hot sterile jars and seal. Process in boiling water bath for 15 minutes. Pimento can be added for color. Makes about 5 pints.