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Mom's zucchini pickles

wash and cut in thin slices:
2 lb unpeeled small zucchini
2 peeled onions
1/4 cup pickling salt

Let stand 2 hours. Drain well (rinse off salt)

boil for 2 minutes:
3 cups vinegar
2 cups sugar
1 tsp celery seed
2 tsp mustard seed
1 tsp turmeric

Add zucchini/onions. Remove from heat and let stand 2 hrs.

Reheat to boiling point and cook 5 minutes. Pack in hot sterilized jars.

Single recipe makes about 3.5 pints.