6 lbs. zucchini, trimmed and sliced (about 16 c.)
1 c. thinly sliced celery
2 lg. onions, chopped
1/3 c. pickling salt
Ice cubes
2 c. sugar
2 tbsp. dill seeds
2 c. white vinegar
6 cloves garlic, halved

Mix zucchini, celery, onion, and salt in a large bowl (not aluminum). Place a layer of ice cubes on top; cover and let stand 3 hours. Drain well. Combine sugar, dill, and vinegar in kettle. Heat, stirring constantly, to boiling; ladle into sterilized jars. Place 1 to 2 pieces of garlic in each one. Seal, following manufacturer's directions. Cool jars. Makes 6 pints.