8 med. zucchini (no bigger than 12 inches long)
1/2 cup salt (canning or pickling salt)
6 cups 5% vinegar
2 cups water
4 cups sugar
4 tsp. mustard seed
2 tsp. celery seed
8 cloves garlic
8 dill heads
small slice hot pepper for each jar
1 grape leaf for each jar

Cut zucchini in 1 1/2 x 4 inch strips. Add salt and cover with water. Let stand 2 hours. Drain well. Place garlic in bottom of jar.

In a stainless steel or enamel pan, combine vinegar, sugar, water, mustard and celery seed. A small slice of hot pepper is optional.

Bring to a boil, reduce heat and simmer for 5 minutes. Stand strips of zucchini up in pint jars. Place dill and grape leaves on top.

Pour hot liquid over zucchini spears, leaving 1/2 inch head space. Adjust lids to seal; process for 15 minutes in boiling water bath.