Zucchini Dill Pickles

Directions

1. 1
   Cut squash lengthwise into sticks of approximate size for canning.
2. 2
   Combine garlic, salt, vinegar and water.
3. 3
   Bring to a rolling boil.
4. 4
   Place two garlic cloves in each hot sterilized jar. Arrange zucchini sticks in jars; add dill and peppercorns and top with grape leaves.
5. 5
   Pour in hot pickling juice.
6. 6
   Seal and process in a boiling water bath for 10 minutes.
7. 7
   Makes 3 quarts.