2 lbs. sm. zucchini, thinly sliced
2 med. onions, thinly sliced
Water
1/4 c. salt
3 c. white vinegar
1 c. water
1 c. sugar
1 tsp. celery seed
1 tsp. turmeric
1/2 tsp. dry mustard
1 tsp. mustard seed

Place zucchini and onion in 4 quart pot. Cover with water and add salt. Let stand 1 hour. Drain. Combine remaining ingredients in 1 1/2 quart pot. Cook until mixture boils. Pour over zucchini and onion. Let stand - covered - 1 hour. Then cook until mixture has boiled a minimum of 3 minutes. Pack in hot sterilized jars and seal. Yields: 2 quarts.