Although Marissa put many of my fears to rest, it's unclear when my un-airconditioned kitchen will be cool enough to try canning on my own. In the meantime, I made an unprocessed version of her Garlic Dill Pickles.
The recipe make a great, slightly spicy pickle. I substituted zucchini for the cucumbers and sliced them into spears, instead of coins. I also used fresh dill from the garden instead of dill seed.
An added bonus is that pickle juice is supposed to make a great post-workout recovery drink, or so it was reported in The New York Times. Skeptical? Let me know if you give it a try.