Pickled Zucchini - cooking recipe

Ingredients

4 qt. (about 5 lb.) young zucchini
4 medium onions
1/2 c. salt
1 qt. vinegar
2 c. sugar
2 tsp. celery seed
2 tsp. mustard seed
2 tsp. turmeric
1 tsp. dry mustard

Preparation

Wash, remove stem and blossom ends and cut squash into 1/4-inch rounds.
Peel and slice onions.
Sprinkle salt over combined zucchini and onion.
Cover with cold water.
Let stand 1 hour. Combine vinegar, sugar, celery seed, mustard seed, turmeric and dry mustard.
Bring to a boil.
Add drained vegetables.
Remove from heat and let stand 1 hour.
Heat to simmering 2 to 3 minutes.
Pour into hot sterilized jars and seal.