And, I used a recipe that Jen copied for me.
It was quite simple, with only a few ingredients.
Wash 3- or 4-inch cucumbers. Pack loosely into hot jars, leaving 1/2-inch headspace. To each quart add 3 or 4 heads fresh dill and 1 teaspoon mustard seed. For each quart combine 2 cups water, 1 cup vinegar and 1 tablespoon pickling salt; bring to boiling. Pour hot pickling liquid over the cucumbers, leaving 1/2-inch headspace. Adjust lids. Process in boiling water bath (quarts) 20 minutes.
Zucchini salsa (thanks to Amber Waves of Grain, this was added to my list)
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