Dill Zucchini Spears

• 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

1. Cut zucchini in 1 1/2 x 4 inch strips. Add salt
2. and cover with water. Let stand 2 hours. Drain. Drain well. Put garlic in bottom
3. 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.
4. Bring to boil, cut heat down, simmer 5 minutes. Stand strips of zucchini up in pint
5. jars. Put dill and grape leaves on top. Pour hot liquid over zucchini spears. Leave 1/2 inch head space. Seal process, 15 minutes
6. in hot water bath.

zucchini, long, salt, vinegar, water, sugar, celery, garlic, dill, pepper, grape leaf

Taken from www.epicurious.com/recipes/member/views/dill-zucchini-spears-50044706 (may not work)