Canning and Pickling

Some of my favorites:

Dill Pickles

7 jars

18-24 pickling cucumbers  I cut them into spears
3.5 cloves of garlic  1/2 a clove for each jar
7 bunches of baby dill
3 quarts of water
1 quart of vinegar
5 tbsp of pickling salt

put cucumber spears in cold water for 1 hour,
in clean, sanitized jars put dill and garlic in the bottom of each jar
fill each jar with spears.
combine water,salt,vinegar in a pot and bring to a boil. Let boil for 3-4 mins
let cool for 3-4 mins and then laddle into jars.
put boiled lids on and tighten
place in a canner or roasting pan add water to roaster (as full as you can)
place in the oven for 30 mins at 300 degrees

take jars out and let stand on the counter not touching each other. when you hear popping the jars have sealed. I keep in a dark cool spot for 14 days before enjoying

Mustard pickles

12 large cucumbers  peel and thinly slice
3 medium zucchini   peel and thinly slice
7 quarts of water
2 1/2 cups pickling salt
1 tsp turmeric
1 tsp dry mustard
3 tbsp flour
1 cup white sugar
2 cup white vinegar
1 cup red pepper chopped

mix cold water and pickling salt pour over cucumber and zucchini  Let stand for 8-12 hours covered.
Rinse twice and drain well
mix turmeric,dry mustard,flour,sugar together and then add vinegar stir well and heat until it thickens.
add cucumber,zucchini,red peppers to hot liquid.
stir and bring to a light boil for 3 mins
add to hot sterile jars close immediately with lid. store in a dark cool dry area.
enjoy after 7 days