1 lg. sliced onion
6 c. sm. squash, sliced 1/8 inch thick
1/4 c. salt
2 c. vinegar
1 c. sugar
1 tsp. turmeric
1 tsp. mustard seed
1 tsp. celery seed

Place zucchini and onions in large bowl and toss with salt. Let rest overnight. Combine remaining ingredients and bring to a rolling boil. Add zucchini and onions to solution. Bring to a boil. Reduce heat and simmer 15 minutes. Pack into hot pint jars. Fill to 1/2 inch of top with pickling solution. Seal and process 10 minutes in boiling water bath.