2 pounds small zucchini squash, rinsed, stem-end trimmed
2 small onions
1/4 cup salt
2 cups white vinegar
2 cups white sugar
1 teaspoon celery seed
1 teaspoon turmeric
1 teaspoon dry mustard
Thinly slice prepared zucchini and onions, placing in a bowl.
Sprinkle with salt, then stir lightly to combine.
Add just enough water to cover, then let stand for 2 hours.
Meanwhile, in a medium saucepan, bring the remaining ingredients to a boil, stirring until the sugar is dissolved.
Remove the pickling solution from the stove; let stand in saucepan to cool.
When the vegetables have soaked for two hours, drain the water/salt, then add to the cooled pickling solution in the saucepan; let stand for 2 more hours.
After standing for two hours, return the saucepan to the stove and bring to a boil; boil 5 minutes.
While still hot, pack into sterilized jars; seal.