Mmmmm, bread & butter pickles!

My memory had erased any recollection of how this process occurred in days gone past. Good thing for old-tyme recipe books, especially the Grandmother kind! :)

* * *

wash and scrub

soak with green & red peppers, and onions in brine solution (coarse salt and water) and add in ice

after 3 hrs, cook with prepared spice and vinegar solution

properly load into jars, cook in hot water bath

not fancy, but they look and taste just right!

Thanks, Leonard, Linda & Grandma, for hooking us up with farm-fresh cucumbers!

* * *
The dills had to soak in a brine solution overnight, they will finished and canned tonight.
hints for doing dill pickles: either pick little cucumbers, or be prepared to quarter or slice the pickles, to be able to fit into canning jars. OR, plan ahead and order/purchase half gallon sized jars so you have them ready to load in large dills. we're going with the quartering and slicing options, since we can't find large jars locally.

(doesn't surprise me...they don't even have a Hancock's or JoAnn's Fabric store around here!
what kind of place is this, anyway?)