2 lbs. zucchini (sm.)
2 sm. onions
1/4 c. salt
Hot water

SYRUP:

2 c. sugar
1 tsp. celery seed
1 tsp. turmeric
2 tsp. mustard seed
2 c. white vinegar

Cut zucchini in chunks - do not peel. Slice onions. Cover with salt dissolved in hot water. Add enough cold water to cover. Let stand 2 hours. Rinse. Drain. Bring syrup ingredients to a boil. Simmer 5 minutes. Pour over pickles. Let stand 1 hour. Bring to a boil. Put into sterilized jars. Seal.