1 qt. vinegar
2 c. sugar
1/2 c. salt
2 tsp. celery seeds
2 tsp. ground turmeric
1 tsp. dry mustard
4 qt. sliced, unpeeled zucchini
1 qt. onions, sliced

Bring vinegar, sugar, salt and spices to a boil; pour over zucchini and onions; let stand 1 hour. Bring to a boil; cook 3 minutes. Pack in hot jars; adjust lids at once, process in boiling water bath (212°F) 5 minutes.