|Zucchini||2 Pound, cut into 1/4-inch slices (Fresh And Firm)|
|Onions||2 Small, sliced|
|Canning salt||1⁄4 Cup (4 tbs) (Soaked in brine and brine discarded)|
|Vinegar||3 Cup (48 tbs) (5% Acidity)|
|Sugar||2 Cup (32 tbs)|
|Mustard seed||2 Teaspoon|
|Celery seed||1 Teaspoon|
Combine zucchini and onions in a large bowl; sprinkle with salt and cover with cold water.
Let stand for 2 hours; drain thoroughly.
Combine remaining ingredients; bring to a boil.
Pour over zucchini and onions; let stand for 2 hours.
Bring mixture to a boil; reduce heat and simmer for 5 minutes.
Carefully pack hot mixture into hot jars, leaving 1/4-in.headspace.
Remove air bubbles with a nonmetallic utensil.
Process for 15 minutes in a boiling-water canner.