Zucchini Pickles

• 2 pounds zucchini

• 2 medium onions

• 0.25 cup salt

• 2 cups white vinegar

• 2 cups sugar

• 2 teaspoons yellow mustard seed

• 1 teaspoon celery seed

• 1 teaspoon turmeric

• 0.25 teaspoon mustard powder

Slice zucchini and onions into a large ceramic bowl. Toss with salt";@ cover with ice water. Let stand for two hours";@ drain thoroughly. Combine remaining ingredients in a saucepan and bring to a boil. Simmer five minutes. Pour vinegar mixture over zucchini and onions, tossing to coat. Let stand two hours. Bring to a boil and cook for five minutes. Pack into four sterilized pint jars. Seal and process in boiling water bath for 10 minutes. Makes 64 two-tablespoon servings.