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1
Wash zucchini, retaining peel and removing ends; quarter lengthwise; cut quarters in half.
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2
Layer zucchini and salt in a large glass, stainless steel or enamel bowl; let stand 1 hour.
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3
Fill boiling water canner with water.
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4
Place 4 clean pint mason jars in canner over high heat.
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5
Place snap lids in boiling water; boil 5 min to soften sealing compound.
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6
In stainless steel or enamel saucepan, combine vinegar, sugar, celery and dill seeds; bring to a boil.
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7
Rinse zucchini in cold water; drain thoroughly, pat dry.
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8
Add zucchini and onion to pickling liquid; bring to a boil; boil 5 min.
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9
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.
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10
Add boiling pickling liquid to cover vegetables to within 1/2 inch of top rim.
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11
Remove air bubbles by sliding rubber spatula between glass and food; readjust head space to 1/2 inch.
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12
Wipe jar rim removing any stickiness.
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13
Center Snap Lid on jar; apply screw band just until fingertip tight.
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14
Place jar in canner.
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15
Repeat for remaining vegetable and pickling liquid.
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16
Cover canner; return water to a boil; process 10 min for pint jars at altitudes up to 1000 ft.
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17
Remove jars.
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18
Cool 24 hours.
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19
Check jar seals.
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20
(Sealed lids curve downward.)
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21
Remove screw bands.
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22
Wipe jars, label and store in a cool, dark place.
