6 med. zucchini (2 1/4 lb.)
2 med. onion
1/4 c. salt
1 tsp. celery seed
1 1/2 c. sugar
2 c. vinegar
2 tsp. mustard seed
1/2 tsp. whole cloves

Wash zucchini, discard ends and slice into 1/4 inch slices. Peel and slice onions.

In large glass bowl, layer zucchini and onions and salt. Cover with cold water and set aside 1 hour. Drain, rinse well and drain again. Return to same bowl.

In saucepan, combine sugar, vinegar, mustard seed, celery seed, whole cloves; bring to boil. Reduce heat and simmer. Pour over zucchini, cover and let stand 2 hours. Pour back into pot and bring to boil, simmer 3 minutes. Remove cloves. Divide pickles into 4-pint jars. Pour vinegar over pickles and seal. Process in boiling water 5 minutes.