2 pounds fresh, firm zucchini-cut into 1/4 inch slices
2 small onions-sliced
1/4 cup canning salt
3 cups vinegar (5% acidity)
2 cups sugar
2 tsp. mustard seed
1 tsp. celery seed
1 tsp. turmec
Combine zucchini and onions in a large bowl; sprinkle with salt and cover with cold water. Let stand for 2 hours; drain throughly. Combine remaining ingredients; bring to boil. Pour over zucchini and onions; let stand for 2 hours. Bring mixture to a boil; reduce heat and simmer for 5 min. Carefully pack hot mixture into hot jars, leaving 1/4 inch headspace. Remove air bubbles with a nonmetallic utensil. Adjust caps and process for 15 min. in a boiling water canner.
NOTE: a canner must be deep enough to completely immerse the jars with 1-2 inches of water covering the lids. Canners have a rack to keep the jars on the bottom of the pot: You can improvise using any deep stockpot with a wire cooling rack placed in the bottom.
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