Zucchini Dill Pickles - cooking recipe

Ingredients

3 qt. zucchini or other summer squash
6 cloves garlic
1/4 c. pickling salt
2 1/2 c. white vinegar
2 1/2 c. water
3 sprigs fresh dill
3 grape leaves
18 peppercorns

Preparation

Cut squash lengthwise into sticks of approximate size for canning.
Combine garlic, salt, vinegar and water.
Bring to a rolling boil.
Place two garlic cloves in each hot sterilized jar. Arrange zucchini sticks in jars; add dill and peppercorns and top with grape leaves.
Pour in hot pickling juice.
Seal and process in a boiling water bath for 10 minutes.
Makes 3 quarts.