Zucchini Pickles - cooking recipe

Ingredients

2 lb. zucchini
2 small onions
1/4 c. salt
2 c. white vinegar
2 c. sugar
1 tsp. celery seed
1 tsp. turmeric
2 tsp. mustard seed

Preparation

Wash zucchini and cut into chunks; peel and cut onions in thin slices.
Cover vegetables with water and add salt.
Let stand two hours then drain thoroughly.
Bring remaining ingredients to boil and pour over vegetables; let stand two hours; then boil for five minutes.
Pack in hot sterilized jars and seal.
Place in canner and boil for ten minutes.