6 - 8 zucchini (sliced thin)
2 medium onions (sliced thin)
1/4 cup salt (pickling salt preferred)
2 cups sugar
1 teaspoon celery salt
1 teaspoon turmeric
2 teaspoons mustard seed
3 cups vinegar

Combine zucchini, onion and salts in a large bowl and cover with crushed ice. Let stand for 3 hours and drain well. Combine remaining ingredients and heat to boiling (I tie spices in a cloth). Pour over zucchini and let stand for 2 hours. Bring all this to a boil and then simmer for 2 hours. Ladle into clean hot jars. Leave 1/2 inch and seal. Process in boiling water for 5 minutes.

Yields 4 pints. Use some yellow squash for color.