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Dilled Fresh Zucchini

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      Title: DILLED FRESH ZUCCHINI
 Categories: Preserves, Pickles, Vegetables
      Yield: 10 Pints
 
      6 lb Zucchini, thinly sliced
      2 c  Celery, thinly sliced
      2 c  Onion, chopped
    1/2 c  Sugar
      2 tb Dillseeds
      2 c  Vinegar
      6 ea 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 1/4-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
 
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