3 medium zucchini, sliced thin
3 medium onions, sliced thin
1/2 c. salt
3 c. vinegar
3 c. sugar
2 tsp. celery seed
1/2 tsp. pepper
2 tsp. mustard seed
1 1/2 tsp. turmeric
1 tsp. ginger
4 or 5 pinches alum
Combine zucchini, onions and salt in large pan. Top
with a layer of ice cubes. Cover and let stand 3 hours. Drain
and rinse squash in cold water. Combine squash with vinegar,
sugar and spices in large kettle; heat to boiling, reduce heat
and simmer 2 minutes. Put in canning jars; seal and process
under boiling water for 5 minutes.
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