Zucchini Pickle

2 pounds zucchini
2 small onions
1/4 cup salt
2 cups white vinegar
2 cups sugar
1 teaspoon celery salt
1 teaspoon turmeric
2 teaspoons mustard seed

Wash zucchini and cut in thin slices. Peel and quarter onions, then cut in thin slices. Cover vegetables with water and add salt. Let stand two hours, then drain thoroughly.

Combine vinegar, sugar and seasonings. Bring to a boil, then pour over vegetables. Let stand two hours, then bring to a boil and boil five minutes. Pack in hot, sterilized jars and seal. Makes about three pints.

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