|Garlic||6 Clove (30 gm)|
|Horseradish root||6 , slices (Thin Slices)|
|Zucchini||5 Pound, cut into chunks|
|Salt||2⁄3 Cup (10.67 tbs)|
Put 1 head dill, i clove garlic, i slice horseradish root in each pint jar.
Wash and pack zucchini chunks into jars.
Boil up water and vinegar; add salt and alum; pour over zucchini chunks in jars and seal.
Process in water bath for 5 minutes.
These are ready to eat in 6 weeks.
Makes approximately 6 pints.