dilled zucchini pickles
- Categories
- None
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 6 pounds | Zucchini; Thinly Sliced |
| 2 cups | Thinly sliced celery |
| 2 cups | Thinly Sliced Onion |
| ⅓ cup | Salt |
| Ice Cubes | |
| 2 cups | Sugar |
| 2 tablespoons | Dill Seed |
| 2 cups | White Vinegar |
| 6 | Halved Garlic Cloves |
Mix zcucchini, celery, onions and salt. Place a layer of ice on top. Cover andlet stand 3 hours. Drain well. Combine sugar, dill seed and vinegar and heat to boiling, stirrng constantly. Stir in vegetables and heat to a rolling boil, stir several times. Ladle into hot sterilized jars. Put 1 or 2 pices of garlic in each jar and seal.
Recipe by: Colorado Cache Cookbook Posted to JEWISH-FOOD digest by boxersrock@... (Sheryl Donner) on Aug 16, 1998, converted by MM_Buster v2.0l.
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