4 lbs. zucchini
1 lb. sm. onions
Water
1/2 c. water
1 qt. vinegar
2 c. sugar
2 tsp. celery seed
2 tsp. turmeric
2 tsp. mustard seed
1 tsp. dry mustard

Cut unpeeled zucchini into very thin slices. Peel onions and slice thinly. Cover vegetables with water and add salt; let stand 1 hour. Drain.

Combine vinegar, sugar, celery seed, turmeric, mustard seed and dry mustard. Bring to a boil and pour over vegetables. Let stand 1 hour. Bring to a boil and cook 3 minutes. Place in sterilized jars and seal at once. Makes about 8 pints.