4 c. apple cider flavored vinegar
2 c. granulated sugar
1/4 c. salt
2 tsp. celery seed
2 tsp. ground turmeric
1 tsp. dry mustard
5 lb. (5 to 6 inch) zucchini, unpeeled, cut into 1/4 inch slices
1 qt. thinly sliced onions (4-5 med.)

Combine first 6 ingredients in saucepan; bring to a boil. Pour over zucchini and onions; let stand 1 hour, stirring occasionally.

In saucepan, bring mixture to a boil, then simmer 3 minutes. Continue simmering while quickly packing one clean, hot jar at a time. Fill to within 1/2 inch of top making sure vinegar solution covers vegetables. Cap each jar at once. Process 5 minutes in boiling water bath. Makes 6-7 pints.