Dilled fresh zucchini sl

10 pints

Ingredients

Quantity Ingredient
6 pounds Medium zucchini; thinly sliced
2 cups Thinly sliced celery
2 cups Chopped onion
½ cup Sugar
2 tablespoons Dillseeds
2 cups Vinegar (5% acidity)
6 cloves Garlic; halved

Directions

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 ¼-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 Typos by Jeff Pruett Submitted By JEFF PRUETT On 08-14-95

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