Yield: 10 Pints
|6 pounds||Zucchini, thinly sliced|
|2 cups||Celery, thinly sliced|
|2 cups||Onion, chopped|
|6 eaches||Garlic cloves, halved|
Combine vegetables in a large bowl; cover with ice cubes. Cover and let stand about 3 hours. Drain well.
Combine sugar, dillseeds, and vinegar in a large Dutch oven; bring to a boil over medium heat, stirring constantly. Add vegetables, and bring to a boil.
Pack into hot, sterilized jars, leaving ¼-inch headspace. Add 1 to 2 pieces of garlic per jar. Cover at once with metal lids, and screw bands tightly. Process in boiling water bath for 15 minutes.
"Southern Living" August, 1981 Posted by Jeff Pruett