Non semper erit aestas.
This is found in a number of sources, so I don't think it violates any copyright
2 lbs zucchini, cut into 1/4 inch slices
2 sm onions, sliced
1/4 c. canning salt (I used sea salt)
3 cups vinegar
2 c. sugar
2 tsp mustard seed
1 tsp celery seed
1 tsp turmeric
Cover zucchini and onions with water, add salt. Let stand 2 hours, drain thoroughly. Combine remaining ingredients; bring to boil. Pour over zucchini and onions, let set another 2 hours.
prepare jars and lids according to maker's instructions
Start up water bath canner before you do this next bit:
Bring all ingredients to boiling point; simmer 5 minutes. Carefully pack into hot jars, leaving 1/4 inch head space. Adjust caps. Process 15 mins in boiling wbc.
Yield - well I got 3 pint jars and 1 half pint jar - but I don't pack tightly.
And, I added some dill seeds to my solution.
This is the first time I've tried this.