Categories: Pickles 
      Yield: 6 servings 
  
      2 lb Fresh zucchini                      2 ts Mustard seed 
      2 sm Onions                              1 ts Celery salt 
    1/4 c  Pickling or kosher salt             1 ts Turmeric 
      2 c  Sugar                               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.