|Small zucchini||2 Pound|
|Salt||1⁄4 Cup (4 tbs) (Soaked in brine and brine discarded)|
|White vinegar||2 Cup (32 tbs)|
|Sugar||1 Cup (16 tbs)|
|Celery seeds||1 Teaspoon|
|Mustard seeds||1 Teaspoon|
|Ground turmeric||1 Teaspoon|
|Powdered mustard||1⁄2 Teaspoon|
Cut unpeeled zucchini and peeled onions into very thin slices and drop into crock or bowl.
Cover with water and add salt.
Let stand for 1 hour; drain.
Mix remaining ingredients and bring to boil.
Pour over zucchini and onion.
Let stand for 1 hour.
Put in kettle and bring to boil and cook for 3 minutes.
Pack into hot sterilized jars and seal.