Pickles

Here are some pictures of the pickles I made this weekend:

Red hot peppers

Dill pickles

All 12 jars of pickles. Aren't they pretty?!

Here's the recipe:

Go to the farmer's market or to your garden and get 3 pounds of pickling cucumbers (the little guys with pretty thick skin)

Boil 2 cups of water and 2 cups of distilled white vinegar with 2 tablespoons of salt.

Put the Ball Jars in simmering water to keep warm until ready. Pull out the jars and put a bunch of dill, one crushed garlic glove, one tablespoon of mustard seeds, one tablespoon of coriander seeds and one tablespoon of white peppercorns on the bottom of the jar. I also added a small hot pepper to a few of the jars of pickles if you want a little more spice.

Fill the jars with cucumbers, quartered into four big slices of sliced into smaller circles and then till the jar with the vinegar and water solution, leaving about half an inch at the top. Put on the lid and put the jar into boiling water for 15 minutes to process the jar (this will allow you to store the pickles for up to 1 year). Once the jars have sat in the water for 15 minutes, allow them to cool upright on a towel. They will be ready to eat in 24 hours of pickling.

Enjoy!