2 lbs. slender zucchini
2 sm. or med. onions
1/4 c. pickling salt
2 c. sugar
1 tsp. salt
1 tsp. turmeric
2 tsp. mustard seed
3 c. cider vinegar, 4-6%

Slice zucchini, quarter onions and slice very thin. Combine; cover with inch of water and 1/4 cup salt. Let stand 2 hours; drain thoroughly. Boil remaining ingredients and pour over zucchini. Let stand 2 hours. Bring all to boil; heat 5 minutes. Fill sterilized canning jars, leaving 1/8" head space. Seal. Process 15 minutes in hot water bath. Cool; test seal.

These are more colorful if you use both green and yellow zucchini and also some pimiento.