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Dilled Zucchini

6 lbs. (16 c.) zucchini, sliced thin
2 c. celery, sliced thin
2 c. onion, sliced thin
3 c. sugar
Lots of fresh dill
2 1/2 c. white vinegar
1 c. water

Mix zucchini, celery and onion together in large bowl. Place layer ice cubes on top and 1/3 cup salt. Cover, let stand 3 hours. Combine sugar and vinegar and heat. Stir in vegetables. Heat to a rolling boil. Pack in jars that are sterilized
and seal.

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