Name: Dilled Zucchini Pickles
Ingredients: 6 lb Zucchini; Thinly Sliced; 2 c Thinly sliced celery; 2 c Thinly Sliced Onion; 1/3 c Salt; Ice Cubes; 2 c Sugar; 2 tb Dill Seed; 2 c White Vinegar; 6 Halved Garlic Cloves

CATEGORY	CUISINE	TAG	YIELD
Grains	Jewish		1	Servings

INGREDIENTS

6	lb	Zucchini; Thinly Sliced
2	c	Thinly sliced celery
2	c	Thinly Sliced Onion
1/3	c	Salt
		Ice Cubes
2	c	Sugar
2	tb	Dill Seed
2	c	White Vinegar
6		Halved Garlic Cloves

INSTRUCTIONS

Mix zcucchini, celery, onions and salt. Place a layer of ice on top. Cover
andlet stand 3 hours. Drain well. Combine sugar, dill seed and vinegar and
heat to boiling, stirrng constantly. Stir in vegetables and heat to a
rolling boil, stir several times. Ladle into hot sterilized jars. Put 1 or
2 pices of garlic in each jar and seal.
Recipe by: Colorado Cache Cookbook
Posted to JEWISH-FOOD digest by boxersrock@juno.com (Sheryl Donner) on Aug
16, 1998, converted by MM_Buster v2.0l.

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