4 qts. sliced zucchini
1 qt. sliced onions
1/2 c. salt
2 c. sugar
1 qt. vinegar
2 tsp. turmeric or dill seed
2 tsp. celery seed
2 tsp. mustard seed

Cover zucchini and onions with 1 inch of water and salt. Let stand 2 hours. Drain thoroughly. Combine sugar, vinegar and spices. Bring to a boil. Add zucchini and onions and cook 3 to 5 minutes. Pack into clean hot pint jars, seal with lids and ring bands according to manufacturer's directions. Process 10 minutes in simmering hot water bath. Makes 6 to 7 pints.