Zucchini Pickle

• 2 lb Fresh zucchini

• 2 sm onions

• 0.25 c Pickling or kosher salt

• 2 c sugar

• 2 ts mustard seed

• 1 t Celery salt

• 1 t turmeric

• 3 c vinegar

Wash zucchini and cut in thin slices. Peel and cut onions in quarters, then slice very thin. Add to zucchini. Cover zucchini and onions with 1 inch water and add salt. Let stand 2 hours. Drain thoroughly. Bring remaining ingredients to boiling. Pour over zucchini and onions. Let stand 2 hours. Bring all ingredients to boiling point and heat 5 minutes. Pack hot into hot jars, leaving 1/4 inch head space. Remove air bubbles. Adjust caps. Process 15 minutes in boiling water bath. Yield: 4 half pints.