DILLY BEANS

Pack raw beans into clean sterilized quart jars. Add one clove of garlic and a whole head of dill and some of the stem--or simmer chopped dill in brine for 20 minutes, strain. Add brine to 1/4th inch of top, clean rim of jar with damp paper towel. Put on lid that has been simmering in water for five or more minutes, add ring. Put in steam canner--or hot water bath. As soon as steam reaches six inches from the two holes in the side of the lid--or water in canner returns to a boil--start timing and remove after 12-18 minutes. 12 for smaller beans, 18 for large ones.

Note: I put jars upside down as soon as they come out of the canner and leave until they are cool. It's a neurotic thing to do but I do it anyway because I'm always afraid the seal will not actually seal.

Brine:

3 quarts apple cider vinegar

3 quarts water

1/2 pickling salt

MOM'S SWEET CHUNK PICKLES--Lynne Snyder

These pickles are beastly to make. It takes almost three weeks, four if you are absent minded and brine them for three weeks like I did this year. A mold grows on top of the water and you might be tempted to throw the whole mess over the back fence. Skim the mold off--you're going to wash the pickles good anyway. My son-in-law and one of my daughters-in-law love these pickles and what better way can I say, "I love you" than to make a case of these for Christmas for them? So I did.

Put whole small pickling cucumbers in salt water with enough pickling salt to float an egg. (When we were vegan I borrowed an egg from the Cox's and then returned it.) Cover and sink so completely emerged for two weeks. (I put a plate on top of the cucumbers and put a bottle full of water on top to hold the plate under the water.) Keep in a cool room.

After 2 weeks pour off and discard the salt water and cut cucumbers in ½ inch chunks. You will find an occasional pickle that has gone soft. Throw those away. Soak overnight in a solution of one gallon water and 1 Tbs. alum. The following day pour off solution and discard.

Four day process:
1st day
6 cups sugar
1 quart apple cider vinegar
2 sticks cinnamon
1 whole clove
Boil four minutes, pour over cucumbers.

2nd day
Pour solution off. Add 1 cup sugar. Boil and pour over cucumbers.

3rd day
Pour solution off. Add 1 cup sugar. Boil and pour over cucumbers.

4th day Pour solution off. Pack cucumbers into sterilized bottles, boil juice, pour over cucumbers, put lids and rings on and put in a steam canner for 10 minutes. Turn upside down on a paper towel and leave overnight.