2 qts. very thinly sliced baby zucchini
2 c. thinly sliced sm. onions
1/4 c. coarse salt
2 c. sugar
2 c. vinegar
1 tbsp. mustard seed
2 tsp. celery seed
2 tsp. turmeric

Cover vegetables with water and add salt. Let stand 3 hours, then drain thoroughly. Bring remaining ingredients to a boil and pour over vegetables. Let stand 2 hours, then bring to a boil and boil 5 minutes. Pack in hot sterilized jars; seal. Makes 3 pints.