I ABSOLUTELY would use them. I would love to have them.
My own little garden has been slow and steady with the cucumbers this year, but never enough at one time to get a good batch of brine soaked beauties going. Then a kind friend brought me a full box of cucumbers. Wonderful! Less than an hour later and I was enjoying the smells of vinegar, garlic and dill.
The Garlic Dill Pickle recipe I use is my own mixture of several I have tried. The first pickles I ever canned I actually used zucchini and they were crunchier and just as tasty as their cucumber counterparts. So I encourage you to use what you have. The quantities may vary slightly by the size of your jars too. Just make sure that you have the 1/2" headspace at the top of the jars and they will turn out well.
Garlic Dill Pickle
- 8-10 medium cucumbers (or zucchini)
- 2 cups (500 mL) white vinegar
- 2 cups (500 mL) water
- 2 tablespoons (25 mL) kosher salt
- 4 tsp garlic powder
- 4 tsp minced dill weed (dried is fine)
- 4 tsp dill seed
- about 20 black peppercorns
1. Cut a thin slice from the ends of each cucumber and discard. Cut into spears or slices.
- 2. Combine vinegar, water, and salt in a saucepan and bring to a boil.
- 3. Remove hot jars from canner. Place 1 tsp of dill seed, dill weed, and garlic into each jar followed by approx 5 peppercorns ; pack in cucumbers. Pour boiling vinegar mixture over cucumbers to within 1/2 inch (1 cm) of rim (head space). Process 10 minutes for pint (500 mL) jars and 15 minutes for quart (1 L) jars.
- 4. Remove jars from canner and set out to dry on a towel. Wait at least one week to open and enjoy for optimal flavor.
Hot Garlic Pickle Variation
- 8-10 medium cucumbers (or zucchini)
- 2 cups (500 mL) white vinegar
- 2 cups (500 mL) water
- 2 tablespoons (25 mL) kosher salt
- 4 tsp garlic powder
- 4 tsp chili flakes
- 2 tsp Louisiana style seasoning mix
Make following the Garlic Dill instructions only adding 1/2 tsp of Louisiana style seasoning to each jar.
I hope that you love this pickles as much as I do and that you are blessed by a bounty of fresh cucumbers to make them with.