Dilled zucchini pickles
1 Servings
Ingredients
| Quantity | 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 | |
Directions
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.