2 lb. zucchini
2 sm. onions, sliced
1/4 c. salt
2 c. white vinegar
2 c. sugar
1 tsp. celery seed
1 tsp. turmeric
2 tsp. mustard seed

Wash zucchini and cut in thin slices. Cut onions in thin slices. Cover vegetables with water and add salt. Let stand for 2 hours, drain. Bring remaining ingredients to boil and pour over vegetables. Let stand 2 hours. Then bring to boil and boil 5 minutes. Pack in hot sterilized jars and seal. Makes about 3 pints.