6 lb. fresh zucchini
2 c. thinly sliced celery
2 c. chopped onion
1/2 c. sugar
2 tbsp. dill seed
2 c. white vinegar
6 halved cloves garlic

Prepare zucchini, seed and slice lengthwise into thin strips about 4 inches long (or as long as jars). Makes about 16 cups. Mix all vegetables together in large bowl. Put ice cubes over the top. Cover with a towel. Let stand at room temperature for about 3 hours. Drain. Combine sugar, dill seed and vinegar. Heat and stir constantly to boiling. Pack, hot, into jars adding 1 to 2 pieces of peeled, halved garlic per jar. Adjust caps. Process 15 minutes in boiling water bath canner. 6 pints - 12 1/2 pints.