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Zucchini Pickle Slices
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1 quart cider vinegar
2 cups sugar
1/2 cup salt
1 tbl celery seed
2 tsp mustard seed
1/2 tsp ground turmeric
5 pounds zucchini, scrubbed and sliced 1/4 inch thick (about 4 quarts)
1-1/2 pounds onions, thinly sliced (about 5 cups)
Combine vinegar, sugar, salt, celery seed, mustard seed and turmeric in a kettle. Bring to boiling, stirring until the sugar is dissolved.
Remove from the heat. Stir in sliced zucchini and onions. Cover; let stand 1 hour.
Heat zucchini mixture to boiling. Reduce heat; simmer, uncovered, 3 minutes. Remove from heat.
With a slotted spoon, immediately ladle zucchini and onion slices into hot sterilized jars, completing one jar at a time. Fill with vinegar mixture to within 1/2 inch of the top, covering vegetables completely. Seal jars immediately, following manufacturer's directions. Cool and store.
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