Zucchini Pickles

Directions

1. 1
   Wash zucchini; cut into thin slices.
2. 2
   Peel onions; slice thin. Cover vegetables with water, adding the 1/4 cup salt; let stand for 2 hours, then drain well.
3. 3
   In saucepan, combine the vinegar, sugar, celery seed, turmeric and mustard seed; bring to a boil.
4. 4
   Pour over drained vegetables.
5. 5
   Let stand two hours.
6. 6
   Return to heat.
7. 7
   Bring to boil and cook for five minutes.
8. 8
   Pack in hot jars.
9. 9
   Seal tightly.