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Dilled Fresh Zucchini

6 lb Medium zucchini; thinly sliced
2 c Thinly sliced celery
2 c Chopped onion
1/2 c Sugar
2 tb Dillseeds
2 c Vinegar (5% acidity)
6 cl Garlic; halved


Combine vegetables in a large bowl; cover with ice cubes. Cover and let stand about 3 hours. Drain well.

Combine sugar, dillseeds, and vinegar in a large Dutch oven; bring to a boil over medium heat, stirring constantly. Add vegetables, and bring to a boil.

Pack into hot, sterilized jars, leaving 1/4-inch headspace. Add 1 to 2 pieces of garlic per jar. Cover at once with metal lids, and screw bands tightly. Process in boiling water bath for 15 minutes.

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