Before beginning any canning or preserving you must sterilize the jars and lids and rings

NO dear people washing in soap and water is not good enough!!!

If you have any doubts about this do not attempt it

The following 2 recipes are courtesy of Lynda Spencer (the bad@$$ biker geekbabe from Iowa)

Refrigerator Dill Pickles (yield 2 quarts)

Ingredients needed:

• 3½ cups water
• 1¼ cups vinegar
• 1 TB sugar
• 1TB salt NOT IODIZED!!!
• Cucumbers or pickles
• 2 heads fresh Dill or 2 tsp Dill Seed
• 2 cloves Garlic
• onion (optional)

Procedure

• boil water, vinegar, sugar and salt and let cool
• slice cukes or pickles into 2 STERILIZED quart jars, note you can make chips @ 3/16" thick or spears-- your preference
• add garlic (smashed and minced) and dill and diced onion
• fill with water/vinegar mix
• screw on lids and refrigerate 4 days
• eat!

OPTION 

• put in canner and boil full jars for 45 minutes, remove and wait till lids "pop", tighten rings and store in a cool dry place

REMEMBER

STERILIZED JARS

180º water for at least 20 minutes!!!!!!!

Bread and Butter Pickles

Ingredients

• 1 gallon sliced cucumbers or pickles
• 5-6 sliced onions as thin as you brefer
• 1 TB tumeric
• 1 tsp celery seed
• 1 ½ tsp mustard seed
• 1/8 cup salt (not iodized)
• 4 cups Sugar
• 2 cups vinegar

Procedure

• Mix all ingredients EXCEPT Cukes and onions
• Heat until steaming
• Add Cukes and onion and steam until yellow
• DO NOT BOIL
• Pack Cukes and onion into Hot STERILIZED Jars
• Put lids and rings on and wait for them to pop
• Tighten rings and store in a cool dry place

You can also use a canner and do the 45 minute boil to insure complete sterility

AGAIN

If you are unsure of how to sterilize properly

DO NOT ATTEMPT