Zesty Dill Pickles

(this recipe is a bit topsy turvy in its writing, so read carefully!)

Use small-medium cucumbers. Rinse, scrub, rinse. Cut into 1" thick slices, or cut into spears. Fill sterile jars with clean cucumbers.

Into each filled quart jar put:

1 teaspoon dill seed or 1 head fresh dill

5 peppercorns

1/8 teaspoon red pepper flakes

1 small pinch of alum powder

2 whole garlic cloves

1/8 teaspoon turmeric

1 tablespoon onion flakes

Pour boiling brine over all. Process in boiling water bath canner for 5 minutes.

BRINE: 13 cups water+ 6 cups vinegar+ 1/2 cup pickling salt

Bread and Butter Pickles

4 quarts sliced medium cucumbers (about 4 1/2 pounds)

8 medium white onions, sliced (about 2 1/2 pounds)

1/3 cup pickling salt

3 cloves garlic, halved

Cracked ice

4 cups sugar

3 cups cider vinegar

2 tablespoons mustard seed

1 1/2 teaspoons turmeric

1 1/2 teaspoons celery seed

1. In a large bowl, combine cucumbers, onions, salt and garlic. Add about 2 inches of cracked ice. Refrigerate for 3 hours; drain well, remove garlic.

2. In an 8-10 quart Dutch oven or kettle combine sugar, vinegar, mustard seed, turmeric, and celery seed. Add drained cucumbers. Bring to boiling. Pack cucumbers and liquid into sterile pint jars, leaving 1/2" headspace. Remove air bubbles, wipe jar rims and adjust lids. Process 10 minutes in a boiling water canner.

Yield 7 pints.