2 qts. thin sliced unpeeled sm. zucchini
2 med. onions, peeled & thin sliced
1/4 c. canning salt
2 c. vinegar
2 c. sugar
1 tsp. celery seed
2 tsp. dry mustard
1 tsp. turmeric
1/2 tsp. black pepper

Combine zucchini and onions. Sprinkle with salt and cover with cold water. Let stand 2 hours. Drain and rinse with cold water. Drain well. Combine remaining ingredients in an ENAMELWARE kettle and bring to a boil. Cook 2 minutes. Add zucchini and onions, remove from heat. Let stand for 2 hours. Bring to boil again and cook 5 minutes. Put in hot, sterilized jars and process in water bath for 5 minutes. Makes 2 quarts. This recipe may be doubled, tripled, etc.