*Over 38,000 searchable recipes available*

 HOME • About us • Contact us • Visit AllQue.com
Monday, March 17, 2025 4:10 AM
Categories
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home » Misc » Dilled Zucchini Sticks
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
Save/Add Dilled Zucchini Sticks recipe to your favorite Save to favorite   Discuss Dilled Zucchini Sticks recipe Write a comment   Print Dilled Zucchini Sticks recipe Print this recipe   Email Dilled Zucchini Sticks recipe to friend Email this recipe
  Dilled Zucchini Sticks
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 187
Ingredients:
4 1/2 lb Zucchini
3 tbsp Pickling salt
2 1/2 cup White vinegar
1 1/4 cup Sugar
1 tsp Celery seed
1 tsp Dill seed
1 medium Cooking onion, thinly sliced
4 Cloves garlic
4 Sprigs dill weed
Instructions:
Wash zucchini, retaining peel and removing ends; quarter lengthwise;
cut quarters in half. Layer zucchini and salt in a large glass,
stainless steel or enamel bowl; let stand 1 hour.

Fill boiling water canner with water. Place 4 clean pint mason jars
in canner over high heat.

Place snap lids in boiling water; boil 5 min to soften sealing
compound.

In stainless steel or enamel saucepan, combine vinegar, sugar, celery
and dill seeds; bring to a boil.

Rinse zucchini in cold water; drain thoroughly, pat dry. Add zucchini
and onion to pickling liquid; bring to a boil; boil 5 min.

Place 1 clove garlic and 1 large sprig of dill weed in a hot jar; pack
zucchini and onion slices snugly in jar to within 3/4 inch of top
rim. Add boiling pickling liquid to cover vegetables to within 1/2
inch of top rim. Remove air bubbles by sliding rubber spatula between
glass and food; readjust head space to 1/2 inch. Wipe jar rim
removing any stickiness. Center Snap Lid on jar; apply screw band
just until fingertip tight. Place jar in canner. Repeat for
remaining vegetable and pickling liquid.

Cover canner; return water to a boil; process 10 min for pint jars at
altitudes up to 1000 ft. Remove jars. Cool 24 hours. Check jar seals.
(Sealed lids curve downward.) Remove screw bands. Wipe jars, label and
store in a cool, dark place.

Source: Bernardin Guide to Home Preserving, revised 1992.
Rate this recipe:  
Featured Recipe
» Chicken & Rice
Category: Main Course
Hits: 225
Rating:rating: (3)(3)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)

return to topReturn to top
Copyright © 2014 Savvybearcat.com. All rights reserved.
 Powered By savvybearcat.com