1 qt. white vinegar
2 c. sugar
1/3 c. salt
2 tsp. celery salt
2 tsp. turmeric
1 tsp. dry mustard
5 lbs. zucchini (5-6), unpeeled, cut in 1" pieces
1 qt. thinly sliced onions

Combine first 6 ingredients in saucepan, bring to a boil. Pour over cut up zucchini and onions. Let stand 1 hour, stir occasionally. In saucepan bring mixture to boil and simmer 3 minutes. Continue to simmer while filling clean jars to 1/2" from top making sure hot liquid covers zucchini and onions. Cap each jar immediately. Makes 6 to 7 pints.