4 qts. sliced zucchini
8 small onions
1/2 c. salt
4 c. sugar
1/2 tsp. cloves
2 1/2 tsp. mustard seed
1 tsp. celery seed
5 c. cider vinegar

Slice zucchini thin without peeling, sliced onions, mix salt with vegetables, add a tray of ice cubes and cover. Let stand at least 3 hours, drain.

Mix pickling syrup by mixing remaining ingredients and boil together for 5 minutes. Pour over vegetables and simmer until mixture is very hot but not boiling. Spoon into canning jars and seal.