Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 1/2 lb Zucchini (12-14 med) 1 ts Dill seed
3 tb Pickling salt 1 md Cooking onion, thinly sliced
2 1/2 c White vinegar 4 Cloves garlic
1 1/4 c Sugar 4 Sprigs dill weed
1 ts Celery seed

Wash zucchini, retaining peel and removing ends; quarter lengthwise;
cut quarters in half. Layer zucchini and salt in a large glass,
stainless steel or enamel bowl; let stand 1 hour.

Fill boiling water canner with water. Place 4 clean pint mason jars
in canner over high heat.

Place snap lids in boiling water; boil 5 min to soften sealing
compound.

In stainless steel or enamel saucepan, combine vinegar, sugar, celery
and dill seeds; bring to a boil.

Rinse zucchini in cold water; drain thoroughly, pat dry. Add
zucchini and onion to pickling liquid; bring to a boil; boil 5 min.

Place 1 clove garlic and 1 large sprig of dill weed in a hot jar; pack
zucchini and onion slices snugly in jar to within 3/4 inch of top
rim. Add boiling pickling liquid to cover vegetables to within 1/2
inch of top rim. Remove air bubbles by sliding rubber spatula between
glass and food; readjust head space to 1/2 inch. Wipe jar rim
removing any stickiness. Center Snap Lid on jar; apply screw band
just until fingertip tight. Place jar in canner. Repeat for
remaining vegetable and pickling liquid.

Cover canner; return water to a boil; process 10 min for pint jars at
altitudes up to 1000 ft. Remove jars. Cool 24 hours. Check jar
seals. (Sealed lids curve downward.) Remove screw bands. Wipe jars,
label and store in a cool, dark place.

Source: Bernardin Guide to Home Preserving, revised 1992.

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