3 lbs. zucchini
2 med. onions
1/4 c. salt
2 c. white vinegar
2 c. sugar
1 tsp. celery salt
1 tsp. turmeric
2 tsp. mustard seed

Wash squash, cut in thin slices. Peel and quarter onions, cut in thin slices. Cover vegetables with salt and cold water. Let stand 2 hours. Drain thoroughly. Bring remaining ingredients to boil and boil 5 minutes. Add vegetables and boil 4-5 minutes to heat through well. Pack into hot sterilized jars - seal.