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Kosher Dill Pickles
Wash 4 pints medium sized cucumbers; cover with cold water and let stand overnight. Next day put 1 Jill spray in bottom of each of 8 quart jars. Pack cucumbers into jars, being careful not to bruise them. To each jar, add 1 garlic clove and 1 hot red pepper pod. Place 1 dill spray on top of each. Combine 1 qt. vinegar, 1 cup salt and 3 qts. water; bring to rolling boil. Fill jars to overflowing with brine; seal. Store in cool, dark place for 10 days to 2 weeks. Brine will cloud but then clear as fermentation ceases. Then pickles are ready to eat.
Squash Pickles
Combine 8 cups thinly sliced squash, 2 cups chopped onion, 2 cups chopped red sweet peppers and 2 chopped green sweet peppers; add salt to taste. Let stand at least 1 hour. (Can be left to drain overnight in hanging cheesecloth bag). Mix 2 cups white vinegar, 3 cups sugar, 2 tsps. celery seed and 2 tsps. mustard seed. Bring squash mixture to boil; drain. Pour vinegar mixture over squash and boil 5 minutes. Do not overcook. Put into sterile jars and seal. Makes 3 1/2 pints.
Pickled Green Beans
Wash, trim and cut 2 lbs. fresh green beans into 2 inch diagonal pieces. Cook, covered, in boiling salted water until tender; drain. Meanwhile, in saucepan combine 1 3/4 cup granulated sugar and 4 tsps. salt. Tie 1 Tbsp. mustard seed, 1 Tbsp. whole black pepper, 1 3-inch
See PICKLES, p. 11
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