DILLED FRESH ZUCCHINI

      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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