2 lb. fresh, firm zucchini
2 sm. or med. onions
1/4 c. pickling salt
2 c. white sugar
1 tsp. salt
1 tsp. turmeric
2 tsp. mustard seed
3 c. cider vinegar

Wash zucchini and cut in thin slices. Peel and cut onions into quarters, then slice very thin and add to zucchini in large bowl. Cover with an inch of water and add the salt. Let stand 2 hours. Drain thoroughly.

Bring remaining ingredients to a boil and pour over the zucchini and onions. Let stand 2 hours more. Bring all ingredients to the boiling point and heat for 5 minutes. Pack in to preheated jars, leaving 1/8 inch headspace. Adjust the caps and process in water bath canner for 15 minutes at simmering temperature. Cool. Test for seal and store.