Wash the cucumbers.
To make the brine, mix 1 quart of apple cider vinegar, 3 quarts of water, and 1 cup of pickling/canning salt together in a large pot. Bring to boil, then turn down to simmer. Do not let it continue to boil.
In each quart jar, add 1-2 dill heads, 2 cloves of peeled garlic, 1/2 tsp. mixed pickling spices, and 1/8 tsp. alum powder. You can find the pickling spices and alum in the spice section of the grocery store.
Now the easy part. Stuff the jars with cucumbers! It is your choice whether to use whole, speared or sliced cucumbers. I like to mix them up. Make sure that you don't over-stuff the jars though.
Ladle the hot brine into the jars, covering all of the cucumbers.
This is my new apron. I got it at the farm.
I told you~I am weak.
Apply the flat, hot lids and screw them down fairly tight.
Turn the jars upside-down and leave for 24 hours. The hot brine will seal the lids.
After 24 hours, turn the jars right side up and check to see if the jars are sealed. If not, open the jar, reheat the brine and reseal.
Leave the jars alone for 2 weeks, then move them to where ever it is that you store your canned goods.
The pickles can be eaten after 5 days, but they will still be "working", so it's best to leave them alone for the full 2 weeks.
Here's what else I found...
...and wouldn't you know it, our peppers are starting to ripen...all at once! These are chopped, ready to be bagged for the freezer.
And remember the salmon roe? It's going in the freezer too!
Now, I am officially grounding myself until all of the boxes of produce are canned, frozen, buttered and dried.
Unless I get weak again.
Hey, it could happen.