4 lbs. zucchini
1/2 c. non-iodine salt
2 c. sugar
2 tsp. turmeric
1 lb. sm. onions
1 qt. cider vinegar
2 tsp. celery seed
1 tsp. dry mustard or pickling spice

Cut unpeeled zucchini. Peel onions and slice thinly. Cover with water and add salt. Let stand 1 hour and drain. Combine vinegar, sugar, celery seed, and rest of seasonings. Bring to boil and pour over zucchini and onions. Let stand 1 hour. Bring to boil and cook 3 minutes. Place in jars and seal at once.