Im going to be in Connecticut in September .....

Who lives there or near enough to meet me for coffee?????? Hubby and I are going to watch the season change....sounds funny...Connecticut is so near to New York and Boston we just done know what to do first....and I'm so excited so do ya live near there?????

I'm going to make more Kosher pickles this weekend the pickling cucumbers are on sale for get this 2 pounds for a buck did ya hear that..so here are some pictures no real action shots but I will have hubby snap some of me when I'm in action this weekend...So the first thing is pick nice green dark or light pickling cucumbers and clean them and put them in ice water for two or three hours crisp them up really good...while that is going put your jars in the dishwasher it is the simplest way to get them clean and hot...


I put the recipe on the bottom of this page but everything I do is by eyeball and a little this and a little that....I'm so not a follower in anything including canning...so enjoy this and I will get more action shots this weekend and we will be having the funeral for the flipper....poor thing...but it is going to be so fun....God Bless you all....

8 pounds 3 to 4 inch long pickling cucumbers
4 cups white vinegar
12 cups water
2/3 cup pickling salt
16 cloves garlic, peeled and halved
8ish sprigs fresh dill weed
8ish heads fresh dill weed

DIRECTIONISH:

Wash cucumbers, and place in the sink ( I use the what ever is big enough ta hold um)with cold water and lots of ice cubes. Soak in ice water for at least 2 hours but no more than 8 hours. Refresh ice as required. Sterilize 8 or so (1 quart or smaller ) canning jars and lids in boiling water for at least 10 minutes. Or the dishwasher like I showed ya
In a large pot over medium-high heat, combine the vinegar, water, and pickling salt. Bring the brine to a rapid boil.
In each jar, place 2 half-cloves of garlic, one head of dill, then enough cucumbers to fill the jar Then add 2 more garlic halves, and 1 sprig of dill. Fill jars with hot brine. Seal jars, making sure you have cleaned the jar's rims of any residue.
Process sealed jars in a boiling water bath. Process jars for 15 minutes.
Store pickles for a minimum of 8 weeks before eating. Refrigerate after opening. Pickles will keep for up to 2 years if stored in a cool dry place.