Zucchini Pickles - cooking recipe

Ingredients

1 qt. white vinegar
2 c. granulated sugar
1/2 c. salt
2 tsp. celery seed
2 tsp. turmeric
1 tsp. dry mustard
5 lb. zucchini (unpeeled), cut into 1/4-inch slices
4 to 5 medium onions, cut in thin slices

Preparation

Combine the first 6 ingredients in saucepan; bring to boil. Pour over zucchini and onions; let stand 1 hour (minimum).
Stir occasionally.
In large saucepan, bring mixture to a boil; simmer for 3 minutes.
Continue simmering while filling sterilized jars. Fill jars to 1/2 inch of top, making sure fluid covers vegetables. Seal jars at once.
Ready to eat after 2 days.
Recipe may be halved.