2 lb. small tender zucchini
2 med. yellow onions

1/4 c. pickling salt
2 qt. cold water

Let stand one hour, then drain and put in a large kettle.

2 c. white vinegar
1 c. sugar
1 tsp. celery seed
1 tsp. mustard seed

Bring to a rolling boil. Put in clean hot pint jars. Add lids and process 10 minutes in a boiling water bath. Makes about 3 pints.