2 lb. fresh, firm zucchini, cut into 1/4-inch slices
2 sm. onions, sliced
1/4 c. canning salt
3 c. vinegar
2 c. sugar
2 tsp. mustard seed
1 tsp. celery seed
1 tsp. turmeric

Cover zucchini and onions with 1 inch water, add salt. Let stand 2 hours; drain thoroughly. Combine remaining ingredients; bring to a boil. Pour over zucchini and onions; let stand 2 hours.

Prepare home canning jars and lids according to manufacturer's instructions.

Bring all ingredients to boiling; simmer 5 minutes. Carefully pack hot mixture into hot jars, leaving 1/4-inch head space. Remove air bubbles with a non-metallic spatula. Adjust caps.

Process 15 minutes in boiling water bath canner. Yield: about 4 half-pint jars.