|Vinegar||2 Cup (32 tbs)|
|Dill seed||2 Teaspoon|
|Sugar||3⁄4 Cup (12 tbs)|
|Celery seed||1 Teaspoon|
|Pickling salt||1⁄4 Cup (4 tbs)|
|Ground mustard||1⁄2 Teaspoon|
|Unpeeled zucchini||2 Quart, sliced|
|Onions||1 Quart, sliced|
Place everything except vegetables in a heavy kettle; bring to a boil.
Pour over zucchini and onion and let stand approximately 1 hour.
Place again in heavy kettle; bring to a boil; reduce heat and simmer 3 minutes.
Pack at once into hot, sterilized jars to within 1/8 inch from the top.
Wipe jar rim clean and seal at once with sterilized ring and lid.
Repeat with remaining pickles.