1 qt. white vinegar
2 c. granulated sugar
1/4 c. salt
2 tsp. celery seed
2 tsp. ground turmeric
1 tsp. dry dry mustard
5 lbs. (5-6 inch) zucchini, unpeeled, cut into 1/4-inch slices
1 qt. thinly sliced onions (4-5 med.)

Combine first 6 ingredients in a saucepan; bring to a boil. Pour over zucchini and onions. Let stand 1 hour, stirring occasionally. In saucepan, bring mixture to a boil and simmer 3 minutes. Continue simmering while quickly packing one hot sterile jar at a time.

Fill to within 1/2 inch of the top, making certain vinegar solution covers the vegetables. Seal each jar at once. Makes 6-7 pints. Process 5 minutes.