2 lb. zucchini, sliced 1/8-inch thick
2 medium onions, sliced thin
1/4 cup salt
2 cups white vinegar
2 cups sugar
2 tsp. yellow mustard seed
1 tsp. celery seed
1 tsp. turmeric
1/4 tsp. mustard powder

Slice zucchini and onions into a large ceramic bowl. Toss with salt; cover with ice water. Let stand for two hours; drain thoroughly.

Combine remaining ingredients in a saucepan and bring to a boil. Simmer five minutes. Pour vinegar mixture over zucchini and onions, tossing to coat. Let stand two hours.

Bring to a boil and cook for five minutes. Pack into four sterilized pint jars. Seal and process in boiling water bath for 10 minutes.

Makes 64 two-tablespoon servings.