*  Exported from  MasterCook  *
                           ZUCCHINI DILL PICKLES
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Condiments                       Vegetables
                 Preserves                        Relishes
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       lb           Small zucchini
    2       md           Onions
      1/4   c            Kosher salt
                         Ice water
    2       c            Cider vinegar
    2       c            Water
    1       tb           Sugar
    1       tb           Mustard seed
    4       ea           Dill heads -ÿÿ
      1/4   c            -Dill seed
    4       ea           Garlic cloves (or more)
                         -- sliced thin
    1       bn           Dill leaves
                         -- large stems removed
   Small zucchini (about 1 inch in diameter) make the
   best pickles, but over-grown ones can make
   satisfactory pickles if they are halved, seeded, then
   cut into half-rings.  I prefer to use the dill heads
   before they are completely mature and dry because of
   their soft flavor and appearance.
   Trim the ends from the zucchini and slice about 3/8
   inch thick. Halve the onions lengthwise, then slice
   them crosswise about 1/4 inch thick. Layer the
   vegetables in a glass, ceramic, or stainless steel
   bowl, sprinkling each layer with salt.  Cover with ice
   water.  Place a plate on top of the vegetables and a
   weight on the plate.  Let stand for 2 hours.
   Drain the zucchini and onions and rinse well.  Drain
   again while you prepare the pickling liquid.
   Mix the vinegar, water, sugar, and mustard in a large
   nonreactive pan. Bring the mixture to a boil, then
   simmer for 5 minutes. Remove the pan from the heat,
   add the dill heads or seed and the zucchini and
   onions, and cover.  Let the mixture stand for 2 hours,
   tossing occasionally. Meanwhile, fill a canning kettle
   with enough water to cover pint jars and bring the
   water to a boil.  Sterilize four pint jars and scald
   four lids and rings. Bring the zucchini mixture to a
   boil in its pan and stir in the garlic and dill
   leaves.  Ladle into hot, sterilized pint jars.  Cover
   with lids and rings and process in the boiling water
   bath according to manufacturer’s directions for 10
   minutes at sea level.  Store the pickles for a week at
   room temperature before using.  If any jars do not
   seal, store them in the refrigerator and use the
   contents within 2 weeks.
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