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| Canned Pickles, Zucchini and Squash |
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| From Garden to Pantry |
We are so excited to can (or "put up") our first harvest of cucumbers, zucchini and yellow squash. The brine mixture for the dill pickles we used is: 2 cups white vinegar, 6 cups water, 1/3 cup regular salt, 2 Tbls dry dill and 10 black peppercorns. Soft boil for 10 minutes. Let cool to room temp. We added 4 cloves of fresh garlic, 5 black peppercorns and fresh dill to each canning jar before we added our spears and slices. Pack spears tightly and add brine to just below top of jar and seal. Place jars in canning rack and into large pot of room temp water and cover. Bring to up to boil and cook for 10 minutes (longer will make soggy pickles). Remove jars from pot and let cool. For zucchini and yellow squash, wash and quarter veggies. Place in canning jar. Add 1 tsp salt, 1 tsp white vinegar and fill to just 1/4 inch from top to jar. Seal and place jar in water bath. Bring to boil and cook for 20 minutes. Remove jars from pot and cool.
