25 med. zucchini
6 lg. onions
2 1/4 c. vinegar
1 1/4 c. sugar
1 tbsp. dry mustard
2 tbsp. celery seed
1/2 tsp. pepper
1/2 tsp. cinnamon
1/2 tsp. nutmeg

Wash zucchini. Chop, do not peel. Chop onions. Combine into large kettle and sprinkle with salt. Cover with cold water and let stand overnight. Drain, rinse and drain again. Add vinegar, sugar, spices and simmer until thick, about 30 minutes. Stir often, pour into sterile jars. Makes 5 pints.