Ingredients

6 pound zucchini, thinly sliced
2 C. celery, thinly sliced
2 C. onion, chopped
1/2 C. sugar
2 Tbsp. dillseeds
2 C. vinegar
6 each garlic cloves, halved

Cooking Instructions

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 1/4 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.
 
 
"Jesus *said to them, "My food is to do the will of Him who sent Me and to accomplish His work." (John 4:34)