2 lbs. fresh, firm, sm. zucchini
2 med. onions
1/4 c. salt
2 c. white sugar
1 tsp. celery salt
1 tsp. turmeric
2 tsp. mustard seed
3 c. cider vinegar

Wash zucchini. Cut into thin slices (I use Cuisinart!). Slice onion very thin; add to zucchini. Cover zucchini and onions with an inch of water; add salt. Let stand 2 hours. Drain thoroughly. Bring remaining ingredients to a boil. Pour over zucchini and onions. Let stand 2 more hours. Bring all ingredients to a boiling point and heat 5 minutes. Ladle into sterilized jelly jars. Makes 4 pints.

Refrigerate when cool and use whenever desired. I've kept these in refrigerator at least up to 6 months. This is a great way to use zucchini. Even zucchini haters love these pickles!