INGREDIENTS
4 larges
zucchini squash
4 larges
squash
8 oz
onion vertically and cut crosswise into
1/3 cup
canning and pickling salt
1 serving
ice cubes
2 cups
vinegar acidity
2 cups
sugar
1 tsp
mustard seeds
1/2 tsp
celery seeds
1/4 tsp
ground turmeric