Recipe - Zucchini Pickle

2 pound Fresh zucchini
2 small Onions
One fourth cup Pickling or kosher salt
2 cup Sugar
2 teaspoon Mustard seed
1 teaspoon Celery salt
1 teaspoon Turmeric
3 cup 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 One fourth inch head space. Remove air bubbles.
Adjust caps. Process 15 minutes in boiling water bath. Yield: 4 half
pints.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini