The week before last brought the making of several jars of dilled pickles. I also made a few jars of summer squash and zucchini. You asked for the zucchini and summer squash recipe. I use the same one for both the cucumbers and squash. I will let you in on a little secret, this is also the recipe I use to pickle green beans with a few red sweet peppers in the jar for some color.
You will notice that the recipe calls for fresh dill sprigs and heads. I didn’t grow any dill this year, I had so much left from last year I needed to use up. So I don’t have the pretty heads in the jars but tiny bits from when I crushed them to store in jars. Just as tasty but not as pretty. If you are making these for gift giving use the fresh heads, they add so much to the presentation of the jars. Since these jars are for our family I didn’t think they would even notice that I used dried dill instead of fresh.
I also usually make both the spears and the disks. Not this time they all were sliced into round pickles, I was on a roll…Mine are all sliced by hand, I don’t have a food processor or anything else that will produce the slices for me. If you have one it would make that part of the process all that much faster.
Making the labels was so much fun. Here they are for you to use if you would like.
These labels are made to be printed on label stock. I like the size because it will fit the wide mouth and it will fit the regular mouthed jars by putting it under the screw band. This makes it good if you want to print these out on heavy stock paper then use under the screw band, you could save the label and use again next year. They also would be pretty hung from the jar with a nice ribbon.
Wash cucumbers, and place in the sink with cold water and lots of ice cubes. Soak in ice water for at least 2 -6 hours. Replace ice as needed.
Sterilize 8 (1 quart) canning jars and lids in boiling water for at least 10 minutes. (I used the dishwasher this time)
In a large pot over medium-high heat, combine the vinegar, water, mustard seed and pickling salt. Bring the brine to a rapid boil. Remove from heat.
In each jar, place 2 half-cloves of garlic, one head of dill, then enough cucumbers to fill the jar (pack the jar tight). Add 2 more garlic halves, and 1 sprig of dill.
Fill jars with hot brine.
Seal jars, making sure you have wiped the jar rims well.
Process sealed jars in water bath. –quarts for 15 minutes, pints for 5 minutes.
Allow jars to cool, wipe down the outside and label.
Don’t open for several weeks before eating. Refrigerate after opening.
Pickles will keep for up to 2 years if stored in a cool dry place.