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.

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.

Ingredients

zucchini, pickling salt, water, celery seeds, mustard seeds, cider vinegar, sugar, fresh dill, cayenne pepper, garlic cloves