1 large onion
6 small zucchini squash
1/4 cup salt
2 cups cider vinegar
1 cup sugar
1 teaspoon turmeric
1 teaspoon mustard seed
1 teaspoon celery seed
Directions: Slice onions and squash 1/8 inch thick and place in large bowl. Salt thoroughly and allow to rest overnight. Combine remaining ingredients and bring to a rolling boil. Add zucchini and onion slices to pickling solution. Bring back to boil. Reduce heat and simmer 15 minutes. Pack pickles into hot sterilized pint jars. Fill to 1/2 inch of top with pickling solution, seal. Makes three pints