Zucchini Pickles - cooking recipe

Ingredients

2 lb. zucchini squash
2 medium onions, sliced thin
1/4 c. salt
2 c. white vinegar
2 c. sugar
1 tsp. celery seed
1 tsp. turmeric
2 tsp. mustard seed

Preparation

Soak zucchini squash and onions in salt and cold water to cover.
Soak for 2 hours; drain well.
Make a syrup of vinegar, sugar, celery seed, turmeric and mustard seed.
Heat until hot; pour over squash.
Let stand 5 minutes.
Boil 5 minutes.
Pack in sterile jars.