Zucchini Pickles

• 3 lbs firm zucchini
• 2 lbs onions
• 1/4 cup pickling salt
• 3 cups white vinegar
• 2 cups granulated sugar
• 2 teaspoons mustard seeds
• 1 teaspoon celery seed
• 1/2 teaspoon celery salt
• 1 teaspoon ground turmeric

1. Thinly slice zucchini.
2. Quarter onions and thinly slice.
3. In large bowl, add enough water to cover zucchini and onions.
4. Stir in pickling salt.
5. Cover with ice for crisper vegetables.
6. Let stand at room temperature for 2 hours.
7. Drain, rinse and drain thoroughly.
8. In large pot combine the vinegar, sugar, mustard seed, celery seed, celery salt and tumeric.
9. Let stand 2 hours.
10. Bring to boil.
11. Reduce heat; simmer uncovered for 5 minutes.
12. Pack vegetables and liquid into clean, hot pint jars.
13. Wipe rims. Tighten lids.
14. Process in boiling water bath 15 minutes (start timing when water boils). Makes 6 pints.

zucchini, onions, pickling salt, white vinegar, sugar, mustard seeds, celery, celery salt, ground turmeric

Taken from www.food.com/recipe/zucchini-pickles-183664 (may not work)