2 lb. sm. zucchini
2 med. onions
1/4 c. salt, uniodized
1 pt. white vinegar
1 c. sugar
1 tsp. celery seed
1 tsp. mustard seed
1 tsp. turmeric
1/2 tsp. dry mustard

Wash zucchini. Cut in thin slices without peeling. Slice onions thinly. Place zucchini and onions in large bowl adding salt. Cover with cold water. Let stand one hour. Drain. Mix remaining ingredients together in large saucepan. Bring to boil and pour over vegetables in bowl. Let stand one hour. Return entire mixture to pan and bring to a boil. Cook 3 minutes. Pack into hot, sterile canning jars and seal. Process in hot water bath for 5 minutes. Remove from bath and let stand until cool. Makes 3 pints.