Instructions: Combine vinegar, sugar, salt, celery seed, mustard seed and turmeric in a kettle. Bring to boiling, stirring until sugar is dissolved. Remove from heat. Stir in sliced zucchini and onions. Cover; let stand 1 hour.

Heat zucchini mixture to boiling. Reduce heat; simmer, uncovered, 3 minutes. Remove from heat. With a slotted spoon, immediately ladle zucchini and onion slices into hot sterilized jars, completing one jar at a time. Fill with vinegar mixture to within 1/2-inch of top, covering vegetables completely. Seal jars immediately, following manufacturers directions. Cool and store.

This recipe yields about 8 pints of pickles.

Yield: 8 pints

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