3 qts. zucchini or other summer squash
6 cloves garlic
1/4 c. pickling salt
2 1/2 c. white vinegar
2 1/2 c. water
3 sprigs dill
3 grape leaves
18 peppercorns

Cut squash lengthwise into sticks of approximate size for canning. Combine garlic, salt, vinegar and water. Bring to a rolling boil. Place 2 garlic cloves in each hot jar. Arrange zucchini sticks in jars. Add dill and peppercorns and top with grape leaves. Pour in hot pickling juice. Seal and process in boiling water bath for 10 minutes.