2 qts. thinly sliced, unpeeled sm. zucchini squash
2 med. onions, peeled & thinly sliced
1/4 c. salt
2 c. vinegar
2 c. sugar
1 tsp. celery seed
2 tsp. mustard seed
1 tsp. turmeric
1/2 tsp. dry mustard

Combine zucchini and onions; sprinkle with the salt, cover with cold water and let stand 2 hours. Drain, rinse with fresh water, then drain again. Combine remaining ingredients in a good-sized pot and bring to boiling; cook 2 minutes. Add vegetables, remove from heat, and let stand 2 hours. Bring again to boiling and cook 5 minutes. Seal in hot sterilized jars. Makes about 4 pints.