2 lbs. zucchini
1/2 c. salt
2 tsp. celery seed
2 tsp. mustard seed
2 1/2 c. water
2 1/2 c. cider vinegar
1 c. sugar
1 tsp. cayenne pepper
4 cloves garlic

Wash zucchini and cut into 1/4 inch slices. Place in a bowl and cover with water to 1 inch over the top. Add 1/4 cup salt and let stand 2 hours. Drain thoroughly. Tie celery and mustard seeds in a spice bag. Combine water, vinegar, sugar and remaining salt in a saucepan. Heat to boiling. Pour hot brine over the zucchini slices, let stand 2 hours. Heat all ingredients to boiling point and boil 5 minutes. Discard spice bag. Pack zucchini and brine into hot clean jars leaving 1/4 inch headspace. Add to each jar 1 head of dill, 1/4 teaspoon cayenne pepper and 1 clove garlic. Adjust lids. Process 10 minutes. Yields about 4 pints.