4 lbs. small zucchihi
1 lb. small white onions
1/2 cup salt

1 quart cider vinegar
2 cups sugar
2 tsp. celery seed
2 tsp. tumeric
2 tsp. dry mustard
2 tsp. mustard seed

Cut unpeeled zucchini into very thin slices. Peel onions and slice thin. Mix with salt and cover with water and a couple of trays of ice cubes. Let stand 1 hour then drain.

Combine remaining ingredients, bring to a boil and pour over vegetables. Let stand 1 hour.

Return to heat, bring to a boil and cook for 3 minutes.

Pack in sterilized jars and seal.

Makes about 4 pints.