Title: Trevor's Dill Zucchini
Categories: Preserve Pickle Vegetable
Yield: 1 Servings

		Zucchini, scored with a fork and sliced thinly.
		Cabbage leaves, or grape vine leaves, whole.
		Salt
		Dill, fresh leaves
		Vinegar, your favorite, this can be plain, wine, spiced or c

Run a fork sharply down the lengths of the zucchini's, scoring all sides. Slice thinly.

In a large flat glass or ceramic container, place a layer of cabbage leaves, then spread a layer of sliced zucchini, then another layer of cabbage leaves. Sprinkle with salt and fresh dill. Then repeat the cabbage leaves, zucchini, cabbage leaves, salt/dill until all the zucchini are used.

Make a mix of 3/4 vinegar, of choice, and 1/4 water. Cover the cabbage/zucchini layers with the vinegar mix, then weigh down the mixture with a weighted ceramic plate. Cover loosely with a cloth. Leave for 2 to 6 weeks before using.

Check weekly for evaporation and skim, if nesessary, top up with a 50/50% vinegar and water solution.

A personal recipe of TREVOR POLLARD [of German descent] Written and typed by KEVIN JCJD SYMONS From: Kevin Jcjd Symons Date: 25 Jan 98

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