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Zucchini Pickles
251	Canning
	Yield/Servings: 3 pints
Ingredients:
2 lbs. small zucchini 2 medium onions 1/4 cup salt 1 pint white vinegar 1 cup sugar	1 tsp. celery seed 1 tsp. mustard seed 1 tsp. turmeric 1/2 tsp. dry mustard

Instructions:
Slice zucchini (unpeeled) and onion very thin. Cover with water and add salt. Let stand 1 hour; drain. Mix rest of ingredients and bring to boil. Pour over zucchini and onions. Let stand 1 hour. Bring to boil and cook 3 minutes. Pack in 3 hot sterilized pint jars; seal; process 5 minutes.

Submitted by: Creative Cooking USA

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