Zucchini Pickled - cooking recipe

Ingredients

4 lb. small zucchini
1 lb. small white onions
water (to cover)
1/2 c. salt
1 qt. cider vinegar
1 c. honey or 1 1/2 c. sugar
2 tsp. celery seed
2 tsp. turmeric
2 tsp. dry mustard
2 tsp. mustard seed

Preparation

Cut unpeeled zucchini into very thin slices (like cucumbers). Peel onions and slice thin.
Cover vegetables with water.
Add salt.
Let stand 1 hour.
Drain and rinse.
Combine remaining ingredients.
Bring to boil.
Pour over vegetables.
Let stand 1 hour.
Return to heat and boil 3 minutes.
Pack in jars.
Adjust lids.
Process 15 minutes in boiling water bath.
Yields 4 pints.