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.