Makes: 6 - 7 pints
1 qt. distilled white vinegar
2 cups sugar
1/4 cup salt
2 tsp. celery seed
2 tsp. ground turmeric
1 tsp. dry mustard
5 lg. (5 to 6 inch) zucchini,
unpeeled, cut into 1/4 inch slices
1 qt. thinly sliced onions (4 of 5
medium)
Combine first 6 ingredients in saucepan. Bring to a boil. Pour over zucchini and onions. Let stand 1 hour, stir occasionally. In saucepan bring mixture to a boil then simmer 3 minutes continue simmering while quickly packing into hot jars, fill to 1/2 inch of top. Make sure vinegar covers vegetables seal at once. Process 5 minutes in boiling water
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