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HOME ECONOMICS large) 1/4 cup canning salt 1 quart vinegar 1 1/2 cups sugar 2 teaspoons mustard seed 2 teaspoons celery seed 2 teaspoons hot pepper sauce Combine vegetables and salt in a large mixing bowl. Cover with ice; let stand 3 hours. Drain vegetables; rinse well. Combine vinegar, sugar, mustard seed, celery seed and hot pepper sauce in a large sauce pot. Bring to a boil; add vegetables and simmer 5 to 7 minutes. Pack hot into hot jars, leaving 1/4-inch head space. Remove air bubbles. Adjust caps. Process 10 minutes in boiling water bath. Yield: about S pints. Delicious Dills Green grape leaves 3 pounds cucumbers (4 to 5 inches long) 8 heads and stems of dill 2 teaspoons ground horseradish 2 teaspoons mustard seed 2 cloves garlic 3 cups water 2 1/2 cups vinegar, 5% acidity 1/3 cup canning salt Prepare home canning jars and lids according to manufacturer’s instructions. Line bottoms of hot jars with grape leaves. Wash cucumbers. Cut cucumbers in half lengthwise and pack into hot jars, leaving 1/4-inch 'head space. Divide dill, horseradish, mustard seed, and garlic equally among the jars. Combine water, vinegar, and salt in saucepan; bring to a boil. Pour hot liquid over cucumbers, leaving 1/4-inch head space. Remove air bubbles with a non-metallic spatula. Adjust caps. Process quarts 15 minutes in a boiling water bath canner. Yield: about 2 quarts. Note: Do not open jars for at least two weeks so flavor will have a chance to develop. Zucchini Bread and Butter Pickles 6 pounds zucchini (7 to 10 inches
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