Ingredients:
4 pounds Pickling Cucumbers
3 1/2 tablespoons kosher (coarse) salt
2 tablespoons chopped garlic
1 1/2 tablespoons mustard seeds
1 1/2 tablespoons black peppercorns
1 1/2 tablespoons dill seeds or fresh dill heads
bay leaves
3 cups water — bottled
3 cups white vinegar

Preparation:

1. Wash cucumbers thoroughly.

 

2. Combine kosher salt, mustard seeds, black peppercorns, chopped garlic, dill seeds, water & vinegar in a saucepan. Heat to boiling.

 

3. Pack cucumbers into clean jars.

 

4. Fill with vinegar-water solution to 1/4 inch of top. Seal.

 

5. Submerge jars in a boiling water bath for 10 minutes. Remove at once when 10 minutes are up.

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Ingredients:
46 oz. jar dill pickles
1 1/2 c. cider vinegar
1 1/2 c. sugar
2 sticks cinnamon
9 whole cloves

Preparation:

1. Drain pickles; cut in quarters lengthwise. Put back into jar; fill with cold water and refrigerate overnight.

 

2. Put vinegar, sugar, cinnamon, and cloves in saucepan. Bring to a boil. Pour water off pickles and pour sauce over. Let stand overnight in refrigerator. The longer they stand, the better they get!

source: cooks.com

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Ingredients:
25 sliced medium cucumbers
4 medium sliced onions
3 cloves garlic, sliced
1/3 cup canning salt
5 cups sugar
3 cups cider vinegar
1-1/2 tsp. turmeric
1-1/2 tsp. celery seed
2 Tbsp. mustard seed
hot red pepper flakes (optional)

Preparation:

1. Combine cucumbers and onion slices in a large bowl.
   Layer with salt and cover with ice cubes.
   Let stand 1 1/2 hours; drain and rinse.

 

2. Place remaining ingredients in large non reactive sauce pot and bring to a boil.
   Add drained cucumbers and onions and return to a boil.

 

3. Pack hot into hot sterilized* jars, leaving 1/4 in head space.
   Remove air bubbles. Adjust caps.

 

4. Process 15 min in boiling water bath.

 

*Easy way to sterilize jars: Wash them well in hot soapy water. Dry them off. Put on a cookie sheet, right side up, at 225 F (100 C) for 15 minutes.

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Ingredients:
4 pounds fresh beets — sliced
1 pound onions — thinly sliced
3 cups cider vinegar
3 cups sugar
1/2 teaspoon turmeric
1/2 teaspoon whole cloves
1 teaspoon celery seed
1/2 teaspoon yellow mustard seed
1 bay leaf — crumbled

Preparation:

1. Boil beets in water just to cover until a fork can barely pierce them.

 

2. Mix vinegar, sugar, and spices in large kettle. Bring to a boil, add beets and onions, and simmer for 4-5 minutes.

 

3. Pack beets and onions in hot, sterilized jars. Pour vinegar mixture over beets to within half inch of rim. Seal and process for 15 minutes in boiling water bath.

source: www.cdkitchen.com

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Ingredients:
Banana peppers
1 qt (1 l) White vinegar
1 qt (1 l) Water
1x-(up to) 2x Cloves garlic
½ cup Salt
1 tsp Olive oil

Preparation:

1. Cut peppers in 1″ (2,5 cm) circles. Put in sterilized large mouth jar(s). Cover with salt solution: 1/2 cup plain salt to 1/2 gal. (2 l) water.

 

2. Let sit for 4-5 days. Be sure peppers stay submerged at all times. Take peppers out and rinse. Pack in sterilized jars.

 

3. Bring to a boil: white vinegar, water, garlic, and salt. Pour boiling solution over peppers. Place one clove of garlic in each jar. Add 1 tsp. olive oil to each qt. If you use pint jars, add 1/2 tsp.

 

4. Process them for 15 minutes in a boiling water bath. If processed for 15 min. jars do not have to be sterilized first.

source: fooddownunder.com

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