Yield: 1 Servings
|6 pounds||Zucchini; Thinly Sliced|
|2 cups||Thinly sliced celery|
|2 cups||Thinly Sliced Onion|
|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.