Zucchini Pickles

This is for Jennifer :) I haven't tried them yet, but going to see if I can get some jars and give it a try.

Zucchini Pickles from the Ball Blue Book of Preserving.

Yields about 4 half pints.

2 pounds of zucchini, sliced(about 8 small)
1/3 pound onion, quartered and sliced(about 1 small)
1/4 cup canning salt
2 cups sugar
2 teaspoons mustard seed
1 teaspoon celery salt
1 teaspoon tumeric
3 cups vinegar

Combine zucchini and onion, sprinkle with salt, add cold water to cover. Let stand 2 hours. Drain, rinse and drain thoroughly. Combine remaining ingredients in a large saucepot. Bring to a boil. Pour vinegar mixture over zucchini and onion. Let stand 2 hours. Bring all ingredients to a boil, reduce heat and simmer 5 minutes. Pack hot vegetables and liquid into hot jars, leaving 1/4 inch headspace. Remove air bubbles. Adjust two-piece caps. Process 15 minutes in a boiling-water canner.