Cucumber Pickles
For each (1) pint:

Ingredients:
3/8 pound small pickling cucumbers (like Kirby), trimmed at both ends and quartered lengthwise
1/2 cup cold water
1 teaspoon salt
1 teaspoon dill seed
1/2 cup vinegar
1 clove garlic, sliced in half
1 teaspoon pickling spice
1 slice of hot pepper or half of a cayenne pepper

Directions:

For each pint, measure and add the following ingredients: the garlic, dill, salt, pepper slice, and pickling spice.
Then put the cucumber quarters into the jars, making sure that they do not extend above the ridge.
In a pitcher, mix together the water and vinegar maintaining a one-to-one ratio.
Pour the water-vinegar mixture into each pint until it reaches the top of the cucumbers.
Cap the jars with new two-piece lids.

But the recipe is for only 1 jar so is it really worth processing? Just put them in the fridge.

Dave

Do you think there would be any concern about canning the same recipe but using zucchini instead of cucumbers. I usually make those as refrigerator pickles too and people like them even better than the cucumber pickles.

Thanks again for your help!
Best,
Jay

Please understand that this is already a do-at-your-own-risk canning recipe since it has never been lab tested. It is walking a real fine line when it comes to safety as is so by modifying it even more by switching to zukes you narrow that margin of safety even more. Zucchini are more low-acid than cucumbers.

If you were using an approved and tested recipe with more vinegar then it wouldn't be an issue but as these sit on the shelf the water is drawn out of the cukes diluting the vinegar even more and raising the pH of the contents over time. As that pH rises, bacteria can begin to grow.

So it's your choice. Personally I would change the ratio of vinegar to water to 2:1.

Dave