2 lb Fresh zucchini
2 sm Onions
1/4 c  Pickling or kosher salt
2 c  Sugar
2 ts Mustard seed
1 ts Celery salt
1 ts Turmeric
3 c  Vinegar

Wash zucchini and cut in thin slices. Peel and cut onions in quarters,
then slice very thin. Add to zucchini. Cover zucchini and onions with 1
inch water and add salt. Let stand 2 hours. Drain thoroughly.

Bring remaining ingredients to boiling. Pour over zucchini and onions. Let
stand 2 hours. Bring all ingredients to boiling point and heat 5 minutes.

Pack hot into hot jars, leaving 1/4 inch head space. Remove air bubbles.
Adjust caps. Process 15 minutes in boiling water bath. Yield: 4 half
pints.