ZUCCHINI DILL PICKLES (Rita's)

3 qt. zucchini, cut lengthwise into sticks
6 cloves garlic
1/4 c. kosher salt
2 1/2 c. white vinegar
2 1/2 c. water
4 sprigs fresh dill
3 grape leaves
18 peppercorns
3 (1 quart) jars

Combine garlic, salt vinegar and water. Bring to a rolling boil. Put 2 garlic cloves in each hot, sterilized quart canning jar. Arrange the zucchini sticks in jars. Add dill and peppercorns and top each with grape leaves. Pour in hot pickling juice (brine) leaving 1/2 inch headspace in each jar. Seal and process in a boiling, hot water bath for 10 minutes.

Recipe from the August 2007, Menu Minder. Issue # 286