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Recipe: Dilled Zucchini Pickles

Categories: None

Yield: 1 Servings 

      6 lb Zucchini; Thinly Sliced
      2 c  Thinly sliced celery
      2 c  Thinly Sliced Onion
    1/3 c  Salt
           Ice Cubes
      2 c  Sugar
      2 tb Dill Seed
      2 c  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@juno.com (Sheryl Donner) on Aug 16, 1998, converted by MM_Buster v2.0l.

Some minds are like concrete, thy're roughly mixed up and permanently set.
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