2 pounds small zucchini, sliced
1/2 pound small pearl onions
1/4 cup pickling salt
 ice cubes
1 cup cider vinegar
1/2 cup sugar
1 tablespoon yellow mustard seed
2 teaspoons celery seed
1/8 teaspoon turmeric

In a small bowl, toss zucchini and onion with salt. Cover with ice cubes. Let stand for two hours, then drain.

In a saucepan, combine the vinegar, sugar, and spices and bring to a boil. Add the zucchini and onions, reduce heat, and simmer 6-7 minutes.

Pack the vegetables loosely into canning jars. Pour the liquid over the vetgetables, leaving 1/2 inch space at the top.

Cover jars and process for ten minutes in a boiling water bath. Place the cooled jars in a dark cupboard for about a month before opening.