Zucchini Pickles - cooking recipe

Ingredients

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

Preparation

Wash zucchini; cut into thin slices.
Peel onions; slice thin. Cover vegetables with water, adding the 1/4 cup salt; let stand for 2 hours, then drain well.
In saucepan, combine the vinegar, sugar, celery seed, turmeric and mustard seed; bring to a boil.
Pour over drained vegetables.
Let stand two hours.
Return to heat.
Bring to boil and cook for five minutes.
Pack in hot jars.
Seal tightly.