1 qt. white vinegar (5 to 6% acidity)
2 c. sugar
1/4 c. canning or pickling salt
1 tbsp. mustard seed
2 tsp. celery seed
2 tsp. ground turmeric
14 c. 1/4" slices zucchini (about 3 1/2 lbs.)
3 c. thinly sliced onions (4-5 med.)

Prepare pint jars and follow procedure to sterilize jars. Heat vinegar, sugar, canning salt, mustard seed, celery seed and turmeric to boiling in 5 quart Dutch oven or kettle; remove from heat. Stir in zucchini and onions. Let stand 1 hour, stirring occasionally. Heat to boiling; reduce heat. Simmer, uncovered 3 minutes.

Immediately ladle into hot jars. Fill to within 1/4" of tops of jars; seal. Process in boiling water bath 10 minutes. Yield: 5 pints.