Wednesday, November 14, 2012
lZucchini Dill Pickles
For each quart of pickles, add 2 TB sugar to each bottle, a couple of sliced garlic buds, and put in the cucumbers, adding dill weed as you go. One package of dill will do from4-6 quarts. Boil together 5 C water, 3 C vinegar, 6 TB non-iodized salt and green food coloring if desired. Pour boiling liquid over zucchini in bottles. Wipe tops of bottles, place lids and caps on and tighten. Water bath pickles for 10 to 15 minutes for a good seal. Cool and store in a dark place. Pickles will be ready to use in about three weeks.