Canning, jarring, preserving

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Anyone have any good recipes?

I got a big bunch of baby dill at the Farmer's Market. Anyone know how to make good pickles?
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These probably aren't what you're looking for, but I remember my mom making them when I was young. They're very good!

Cinnamon Pickles
by Ann, 6/22/98


Lg. cucumbers
2 c. pickling lime
8 1/2 qt. water
1 c. vinegar
1 tbsp. alum
1 bottle red food coloring
2 c. vinegar
2 c. water 12 c. sugar
12 cinnamon sticks
2 c. cinnamon "red hots"

Peel, if desired, and slice about 1/4 inch thick. Take out seeds. The larger the cucumber, the better. Two gallons cucumber rings, 2 cups lime, and 8 1/2 quarts water; soak 24 hours. Drain and wash, then cover with cold water and soak 3 hours. Mix 1 cup vinegar, alum and red food coloring. Then add enough water to cover cucumbers and simmer 2 hours. Drain and discard liquid. Heat and pour over cucumbers: 2 cups vinegar, 2 cups water, sugar, cinnamon sticks and "red hots". DON'T SKIMP. For the next 2 morning, drain off and reheat liquid and cinnamon sticks. DO NOT BOIL. Pour back on cucumbers and keep covered. Third morning, reheat cucumbers with liquid. Pack in sterilized jars and seal.

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