Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 1/2 lb Zucchini
3 tb Pickling salt
2 1/2 c White vinegar
1 1/4 c Sugar
1 t Celery seed
1 t Dill seed
1 md Cooking onion, thinly sliced
4 Cloves garlic
4 Sprigs dill weed
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.
