Instructions:

Yield: 10 pints

6 lb Zucchini, thinly sliced
2 cup Celery, thinly sliced
2 cup Onion, chopped
1/2 cup Sugar
2 tbsp Dillseeds
2 cup Vinegar
6 ea Garlic cloves, halved

Combine vegetables in a large bowl; cover with ice cubes. Cover and let stand about 3 hours. Drain well.

Combine sugar, dillseeds, and vinegar in a large Dutch oven; bring to a boil over medium heat, stirring constantly. Add vegetables, and bring to a boil.

Pack into hot, sterilized jars, leaving 1/4-inch headspace. Add 1 to 2 pieces of garlic per jar. Cover at once with metal lids, and screw bands tightly. Process in boiling water bath for 15 minutes.