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. turmeric (scant)
1 tsp. celery seed
2 tsp. mustard seed

Preparation

Slice zucchini thin.
Slice onions fine.
Cover with water. Add salt.
Let stand 2 hours.
Drain well.
Bring remaining ingredients to a boil and pour over vegetables.
Let stand 2 hours again.
Bring to a boil and boil 5 minutes.
Pack immediately (very hot) in sterilized jars and seal.
Yields 3 pints.