If you've ever ended up with an overabundance of zucchini (who hasn't...?) this is the recipe for you!
½ qt water
½ qt vinegar
¾ c sugar
¼ to ⅓ tsp salt
2 tsp celery seed or whole coriander
2 tsp turmeric
1 tsp brown mustard seed
2 tsp yellow mustard seed
4 qts sliced, unpeeled zucchini
1 qt sliced white onions
Bring water, vinegar, sugar, salt and spices to boil; pour over zucchini and onions and let stand 1 hour. Bring to boil and cook for 3 minutes. Pack in hot sterilized jars; seal at once. Process in boiling water bath for 5 minutes (adjust for altitude). Makes 6-7 pints.