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FROZEN SLICED DILL PICKLE 1 pound cucumbers, sliced 2 tablespoon water (4 cups, packed) % to 1 cup sugar V* pound 2-inch yellow onions i/2 CUp vinegar )2 cups) 1 teaspoon dried dill 2 teaspoons salt Mix cucumbers, onions, salt and water in bowl, not metal. Let stand for 2 hours. Drain, but do not rinse. Return to bowl and add sugar, vinegar, and dill. Let stand, stirring to dissolve until liquid forms to cover the pickle. Pack in plastic or glass containers, leaving 1 inch of head space. Freeze. Makes 3 pints. Submitted by Hilda Gilette, Herndon ZUCCHINI PICKLES 6 lbs. fresh firm zucchini 6 small-medium onions Vi-Va cups plain or pickling salt 2-3 cups honey or to taste Yield: 6 pints 3 tsp. celery salt 3 tsp. tumeric 6 tsp. mustard seed 9 cups cider vinegar Wash zucchini and cut into thin slices. Peel ana tut onions into quarters, then slice thin and add to zucchini. Cover with an inch of water and add salt. Let stand 2 hours and drain thoroughly. Bring remaining ingredients to boiling, adding honey last, (over cooking destroys its vitamins). Pack pickles into hot jars, leaving '/*” head space. Pour boiling liquid over, (remove bubbles) and leave %” head space. Process 15 minutes in boiling water. Or: Substitute zucchini for cucumbers in your favorite bread and butter pickle fecipe. Use honey instead of sugar adding much less than you would sugar, as honey is sweeter. Add 1 teaspoon mustard seed to each jar and process for 15 minutes in a boiling water bath. Submitted by Barbara Jolly
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