Zucchini Dill Pickles

1. 1

   Cut squash lengthwise into sticks of approximate size for canning.

2. 2

   Combine garlic, salt, vinegar and water.

3. 3

   Bring to a rolling boil.

4. 4

   Place two garlic cloves in each hot sterilized jar. Arrange zucchini sticks in jars; add dill and peppercorns and top with grape leaves.

5. 5

   Pour in hot pickling juice.

6. 6

   Seal and process in a boiling water bath for 10 minutes.

No additional tips available.