DILLED ZUCCHINI SLICES
This is from a collection of Sheryl Arnolds recipes. Sheryl was not just a good cook, she had her own catering business and owned The Lunch Bucket, a popular Restaraunt here in the Sacramento Area back in the day. I use my mandolin to slice the zucchini, which makes short work of slicing them. The cooking time includes curing time.
Provided by Chabear01
Categories Vegetable
Time 5h
Yield 4 pints, 4 serving(s)
Number Of Ingredients 10
Steps:
- Wash zucchini and cut into thin lengthwise slices.
- Cover with 1 inch water and 1/4 cup salt.
- Let stand for 2 hours.
- Drain thoroughly.
- Place celery seeds, and mustard seeds in a spice bag.
- Add spice bag to the water, vinegar, sugar and remaining 1/4 cup salt.
- Bring mixture to a boil.
- Pour hot brine over zucchini slices and allow to stand for 2 hours.
- Bring all ingredients to boiling point and cook for 5 minutes.
- Place zucchini slices and brine into 4 clean and hot pint jars, leaving 1/4 inch head space. To each jar add 1 head dill, 1/4 tsp cayenne, and 1 clove garlic. Seal.
- Process for 10 minutes in a boiling water bath.
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