2 qts. thinly sliced unpeeled zucchini
2 med. onions, thinly sliced
1/4 c. salt
2 c. vinegar
2 c. sugar
1 tsp. celery seed
2 tsp. mustard seed
1 tsp. turmeric
1/2 tsp. dry mustard

Combine zucchini and onions. Sprinkle with salt. Cover with cold water. Let stand 2 hours. Drain and rinse with fresh water and drain again. Combine remaining ingredients in pan and bring to a boil. Cook 2 minutes the zucchini and onions. Remove from heat. Let stand 2 hours. Bring to a boil and cook 5 minutes. Ladle hot into hot sterilized pint jars and process in a boiling water bath for 5 minutes to ensure seal.

(Levittown)