5 qts hot dill and 2 half gallons dill chips just a start when done be close to 30 quarts a 8 half gallons than on to pickled eggs

Looks good. reminds of long ago when my Mom did that.

Nice job. I drink pickle juice a lot when I get hiccups. I dare say I like the juice better than the pickles

Pickles juice works for cramps too!
We plant way too many cucumbers and are at around 150 pints of dills. It's a disease.

Looking good. My wife has been making some lime water sweet pickles and some bread and butter pickles. I used a little of the bread and butter brine added some red pepper flakes, onions and jalapenos to make the pickled eggs....

Reminded me to go lookie.
9 hiding in there.

ADC those bright green pickles are 1 of the kinds my Mom made. I used to love those pickles. I haven't seen them since or a picture of them until now. She made dill as well. Thanks for the memory picture.

Now that's some great canning.
Love it!
Pickles are awesome, have you tried brine pickles , 14 day brine?

They are a long time family recipe.

Only ever made these two kinds of pickles here.

Yup that time of year here too. Got two batches of sweet pickle relish, 1 batch of dill relish and 10 pints of dill pickles done. Now i will do about 10 pints of bread and butter pickles and be done with that task for this year. Outstanding cucumber crop for me this year. Lots of cucumber salads this summer. Picked about 13 lbs. of green beans and got those froze today. Now I have several cabbage heads near ready for kraut. Green peppers and brocolli are doing well to. My shelling peas are near a crop failure for me this year.

Bryce

So far 28 quarts of dill and 28 quarts of banana pickles plus some Harvard beets.

What's Lime water?

I am the only one in our family who ever ate beets so I have taken them off my plant and process list. My wife does not eat most of my home made pickles and relish so I have plenty with what I put up each year.

Bryce

Maxine’s Lime Water Pickles

7 lbs cucumbers, sliced ¼” thick
2 C pickling lime
2 gal water

Dissolve pickling lime in a clean bucket with the water. Stir in sliced cucumbers. Let the cucumbers soak in the bucket overnight. Rinse the cucumbers very well. I usually rub each slice while running water over them. If you don’t get the lime rinsed off, your pickles will be ruined. Let rinsed cucumbers soak in ice water for 3 hours.

2 T celery seed 2 Quarts White Vinegar
2 T canning salt 9 C white sugar
2 t whole cloves
2 t pickling spice

Place salt and spices in a pouch. You can make a pouch out of a panty hose knee high or a piece of cheesecloth. Tie the spice pouch shut with a string. Mix the vinegar and sugar in a large thick bottomed pan. Place the spice pouch in the vinegar and sugar mixture and bring it to a simmer to dissolve the sugar.

Pour the vinegar mixture with the spice pouch included over the pickles in a plastic bowl or bucket.. Let it stand overnight.

Place the pickles, vinegar mixture, and spice pouch into a large thick bottomed pan. Add two teaspoons of green food coloring and stir. Bring this to a simmer for 35 minutes. Keep the pickles on the burner and turn the heat to low while you jar up the pickles.

Pack pickles very tightly into a pint jar. Use a spoon or smaller glass to pack them down. When the jar is full, add juice to fill jars within a ¼ inch of the top. Cover the jar with a flat and screw on the lid. Finish filling the rest of the jars.

Leave the jars on the counter overnight. Check to see if the jars are sealed by poking the center of the lid. If it feels solid, it is sealed and can be placed in the cupboard. If it is flexible, it did not seal and needs to be in the refrigerator until used.