6 lb Zucchini
2 c Celery; thinly sliced
2 c Onion; chopped
2 c White vinegar
1/2 c Sugar
6 cl Garlic; halved
1 tb Dill seed
Peel, seed & slice zucchini lengthwise into thin strips about 4"
long. Mix all vegetables together in large bowl. Put ice cubes over
top & cover with towel. Let stand at room temperature for about 3
hours. Drain. Combine sugar, dill seed & vinegar. Heat to boiling,
stirring constantly. Add vegetables & reheat to boiling. Pack hot
into hot jars, adding 1 to 2 pieces garlic per jar. Adjust caps,
process 15 minutes in boiling-water bath.
Recipe by Oregon State University Extension Service
