Pickled Zucchini (Squash) - cooking recipe

Ingredients

4 c. white vinegar
2 c. sugar
1/4 c. salt
2 tsp. celery salt
2 tsp. ground turmeric
4 or 5 medium onions, thinly cut (equals 1 qt.)
5 lb. squash (small or small yellow), cut 1/4-inch thick

Preparation

Combine first 6 ingredients in a saucepan, bring to a boil and pour over squash.
Let stand for 1 hour, stirring occasionally. In saucepan, bring mixture to a boil for 3 minutes.
Continue to simmer while putting mixture in jars.
As each jar is filled, clamp at once.