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Title: Dilled Fresh Zucchini
Categories: Pickles, Zucchini
Yield: 1 Batch

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, 1979

Recipe FROM: Favorite Zucchini Recipes cookbook

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