2 lb. sm. zucchini, unpeeled
2 med. onions
1/4 c. salt (for pickling)
1 pt. white vinegar
1 c. sugar
1 tsp. celery seed
1 tsp. mustard seed
1 tsp. turmeric
1/2 tsp. dry mustard

Slice zucchini and onions very thin. Cover with water and add salt. Let stand 1 hour; drain.

Mix rest of ingredients and bring to boil. Pour over zucchini and onions. Let stand 1 hour. Bring to boil and cook 3 minutes. Pack in 3 hot sterile pint jars. Seal. Process 5 minutes.