Dilled Zucchini Sticks Recipe

Ingredients

Directions

1. Wash zucchini, retaining peel and removing ends; quarter lengthwise; cut quarters in half.
2. Layer zucchini and salt in a large glass, stainless steel or enamel bowl; let stand 1 hour.
3. Fill boiling water canner with water.
4. Place 4 clean pint mason jars in canner over high heat.
5. Place snap lids in boiling water; boil 5 min to soften sealing compound.
6. In stainless steel or enamel saucepan, combine vinegar, sugar, celery and dill seeds; bring to a boil.
7. Rinse zucchini in cold water; drain thoroughly, pat dry.
8. Add zucchini and onion to pickling liquid; bring to a boil; boil 5 min.
9. 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.
10. Add boiling pickling liquid to cover vegetables to within 1/2 inch of top rim.
11. Remove air bubbles by sliding rubber spatula between glass and food; readjust head space to 1/2 inch.
12. Wipe jar rim removing any stickiness.
13. Center Snap Lid on jar; apply screw band just until fingertip tight.
14. Place jar in canner.
15. Repeat for remaining vegetable and pickling liquid.
16. Cover canner; return water to a boil; process 10 min for pint jars at altitudes up to 1000 ft.
17. Remove jars.
18. Cool 24 hours.
19. Check jar seals. (Sealed lids curve downward. ) Remove screw bands.
20. Wipe jars, label and store in a cool, dark place.