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| RECIPE FOR DILLED ZUCCHINI STICKS |
Title: Dilled Zucchini Sticks
Category: Pickles
Serves: 4
Ingredients:
| 4.50 | lb | Zucchini | | 3.00 | tb | Pickling salt | | 2.50 | c | White vinegar | | 1.25 | c | Sugar | | 1.00 | ts | Celery seed | | 1.00 | ts | Dill seed | | 1.00 | md | Cooking onion, thinly sliced | | 4.00 | | Cloves garlic | | 4.00 | | Sprigs dill weed |
Instructions:
Wash zucchini, retaining peel and removing ends; quarter lengthwise; cut quarters in half.
Layer zucchini and salt in a large glass, stainless steel or enamel bowl; let stand 1 hour.
Fill boiling water canner with water.
Place 4 clean pint mason jars in canner over high heat.
Place snap lids in boiling water; boil 5 min to soften sealing compound.
In stainless steel or enamel saucepan, combine vinegar, sugar, celery and dill seeds; bring to a boil.
Rinse zucchini in cold water; drain thoroughly, pat dry.
Add zucchini and onion to pickling liquid; bring to a boil; boil 5 min.
Place 1 clove garlic and 1 large sprig of dill weed in a hot jar; pack zucchini and onion slices snugly in jar to within 3/4 inch of top rim.
Add boiling pickling liquid to cover vegetables to within 1/2 inch of top rim.
Remove air bubbles by sliding rubber spatula between glass and food; readjust head space to 1/2 inch.
Wipe jar rim removing any stickiness.
Center Snap Lid on jar; apply screw band just until fingertip tight.
Place jar in canner.
Repeat for remaining vegetable and pickling liquid.
Cover canner; return water to a boil; process 10 min for pint jars at altitudes up to 1000 ft.
Remove jars.
Cool 24 hours.
Check jar seals.
(Sealed lids curve downward.
) Remove screw bands.
Wipe jars, label and store in a cool, dark place.
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