V Zucchini Pickles for Christmas
20 cherry tomatoes
5 small zucchini, cut into spears
2 bell peppers, red is best, cut into rings
4 fresh dill heads or 4 tsp dried dill seed
3 cloves of garlic
3 whole cloves
3 cups of water
1 c. distilled white vinegar
2 T. pickingl salt
Pack the vegetables into four clean, hot 1 pint jars, and leave at least 1/2 inch of head space at the top of the jar. Then add 1 head of dill, 1 clove of garlic, and 1 clove.
Combine the water, vinegar, and salt in a nonractive saucepan and bring to a boil. Pour it over the vegetables in each jar. Take a table knife or thin spatula and slide it down the side of each jar to remove air bubbles. Wipe the jar with a clean cloth and seal with lid and ring.
Process by placing the jars in a boiling water bath according to the directions on canning jar packaging
approx. 20 minutes.
Let cool undisturbed for 12 hours. Then store in a cool, dark place. Allow several weeks for the flavors to fully develop in the jars.