Creamed Zucchini With Dill - cooking recipe

Ingredients

12 c. shredded zucchini squash
1/4 c. salt
1 medium onion, chopped
2 Tbsp. oil or butter
1/2 c. vinegar
1 c. water
1 tsp. sugar
2 Tbsp. flour
1/4 c. water
1 c. sour cream
chopped fresh dill or dried dill weed

Preparation

Shred seeded squash (leave skin on if tender) into large bowl. Cover with cold water and add 1/4 cup salt.
Allow to soak for 15 minutes; drain thoroughly.
In Dutch oven or large heavy skillet, saute chopped onion in oil or butter; add vinegar, 1 cup water, sugar and drained squash.
Cook, covered, about 1/2 hour or until tender.
Thicken lightly with flour and water.
Add sour cream and heat, but do not boil.
Stir in dill weed to taste.
Serves 4 to 6 people.