2 lbs. zucchini, cut into 1/4 inch slices
2 sm. onions, sliced
1/4 c. canning salt
3 c. vinegar
2 c. sugar
2 tsp. mustard seed
1 tsp. celery seed
1 tsp. turmeric

Cover zucchini and onions with 1 inch water; add salt. Let stand 2 hours; drain thoroughly. Combine remaining ingredients; bring to a boil. Pour over zucchini and onions, let stand 2 hours. Prepare home canning jars and lids according to manufacturer's instructions.

Bring all ingredients to boiling point; simmer 5 minutes. Carefully pack into hot jars, leaving 1/4 inch head space. Adjust caps. Process 15 minutes in a boiling water bath canner. Yield: about 4 (8 ounce) jars.