Dilled zucchini pickles

Yield: 1 Servings

Measure Ingredient
6 pounds Zucchini; Thinly Sliced
2 cups Thinly sliced celery
2 cups Thinly Sliced Onion
⅓ cup Salt
\N \N Ice Cubes
2 cups Sugar
2 tablespoons Dill Seed
2 cups White Vinegar
6 \N 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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