Zucchini Pickles - cooking recipe

Ingredients

2 lb. small zucchini
2 medium onions
1/2 c. white vinegar
1 c. sugar
1 tsp. celery seed
1 tsp. mustard seed
1 tsp. turmeric
1/2 tsp. dry mustard
1/4 c. salt

Preparation

Wash and cut unpeeled zucchini and peeled onions in very thin slices into crock or bowl.
Cover with water and add salt.
Let stand 1 hour; drain.
Mix remaining ingredients; bring to a boil. Pour over zucchini and onion.
Let stand 1 hour.
Bring to a boil and cook 3 minutes.
Pack in 3 hot sterilized pint jars and seal. Process 5 minutes.