Multiconstruct

had fun canning pickles with sarah today. our second year. only took us 3 1/2 hours for a batch and a half of dills & a bit more than double batch of bread & butters. i had a request for the recipe and so i thought i would provide both sarah’s mom’s recipe & the recipe i used off the internet. turns out they are identical except for how much sugar and cinnamon they take and sarah leaves out the celery seed. so the brine takes: 1/2 cup kosher salt, 2 1/2 cup white vinegar, 2 cup apple cider vinegar (i use bragg’s unfiltered mostly),2 1/2 to 4 1/2 cups sugar (i used agave nectar last year to good effect), 2 tbsp mustard seed, 2 tsp crushed red pepper, 1 1/2 tsp celery seed, 1-2 cinnamon sticks (i broke mine up), 12 all spice berries, 2 pinch ground (i fresh ground 2 berries last year & a touch of star anise), 12 cloves, pinch of ground cloves (fresh ground 2 cloves last year), & 1 tsp turmeric (i substituted yellow curry last year). for the pickles you use twice as much cucumbers as sweet onion and green pepper slices. last year i also used red peppers (i think pimento), banana peppers,&  poblanos. last year my cukes (thanks betty) were a couple of weeks ago so i limed them according to the instructions on the pickling lime package. this year and the first batch were probably less than 24 hours off the vine before going in the jars and stayed crisp all year.