Ingredients
8 med. zucchini (no bigger than 12 inches
long)
1/2 c. salt (canning or pickling salt)
6 c. 5% vinegar
2 c. water
4 c. sugar
4 tsp. mustard seed
2 tsp. celery seed
8 cloves garlic
8 dill heads
Sm. slice hot pepper for each jar
1 grape leaf for each jar
Preparation
Cut zucchini in 1 1/2 x 4 inch strips. Add salt and cover with water. Let stand 2 hours. Drain. Drain well. Put garlic in bottom of jar. In a stainless steel or enamel pan, mix vinegar, sugar, water, mustard and celery seed. A small slice of hot pepper is optional. Bring to boil, cut heat down, simmer 5 minutes. Stand strips of zucchini up in pint jars. Put dill and grape leaves on top. Pour hot liquid over zucchini spears. Leave 1/2 inch head space. Seal process, 15 minutes in hot water bath.
