Cut into thin slices:  2 lbs zucchini, 2 peeled onions

Cover with cold water and add 1/4 c pickling salt.

Let stand 2 hours, then drain.

Bring to a boil for 2 minutes:  3 c cider vinegar, 2 c sugar, 1 tsp celery seed, 2 tsps mustard seed, 1 tsp turmeric.

Add vegets, remove from heat, and let stand for 2 hours.  Heat to boiling point and cook for five minutes.  Pack in sterile jars.  Seal and process.