5 lbs. zucchini
1 1/2 lb. yellow onions
1 qt. cider vinegar
2 c. sugar
1/2 c. salt
2 tsp. celery seed
2 tsp. mustard seed
1/2 tsp. turmeric

Scrub zucchini well with stiff brush. Slice crosswise, about 1/4 inch thick. Makes about 4 quarts. Slice onions thinly. Makes about 1 quart.

In large kettle, combine vinegar, sugar, salt, celery seed, mustard seed, and turmeric. Cook over moderate heat, stirring, until sugar is dissolved and mixture comes to boiling. Remove from heat. Stir in sliced zucchini and onion. Cover; let stand 1 hour.

Meanwhile, sterilized 7 (1 pint) jars; leave in hot water until ready to fill. Heat zucchini mixture to boiling; reduce heat, and simmer, uncovered, 3 minutes. Remove from heat.

With slotted spoon, immediately ladle zucchini and onion slices into sterilized jars, completing one jar at a time. Fill with vinegar mixture to within 1/2 inch of top, but covering mixture completely. Cap at once as manufacturer directs. Makes 7 pints.