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Never-Fail Dill Pickles 20 pickling cucumbers 2 large sprigs dill 2 medium clove3 garlic IVi c. water Vi c. distilled white vinegar 1T. pickling or kosher salt Slice the unpeeled cucumbers lengthwise into halves. Fill 2 clean, dry, hot pint canning jars with the cucumbers and tuck a sprig of dill and a clove of garlic, split in half, in each jar. Mix the water, vinegar, and salt and bring to a rapid boil. Pour into the jars, filling to within V* inch of the rims. Seal, and process 5 minutes in a Boiling-Water Bath. Yield: 2 pints. Zucchini Pickles 2 lbs. 6-inch zucchini (5 or 6) V2 c. pickling or kosher salt Vi c. sugar IVtc. distilled white vinegar 3 T. dry mustard 1T. ground ginger 1T. curry powder 6 whole black peppercorns Cut the unpeeled zucchini into Viinch-thick rounds. Put in a large earthenware or glass.
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