* 9 quarts water, divided
* 16 pounds fresh asparagus, trimmed
* 2 quarts white vinegar
* 1 cup canning salt
* 1 tablespoon mixed pickling spice
* 1 garlic clove, minced

Methods:

1. In a large kettle, bring 6 qts. of water to a boil. Cook asparagus in batches, uncovered, for 2-1/2 minutes. Remove and rinse in cold water.
2. In a Dutch oven, combine the vinegar, salt, pickling spices, garlic and remaining water; bring to a boil. Pack asparagus in quart jars to within 1/2 in. of top. Ladle boiling liquid over asparagus, leaving 1/4-in. head space. Adjust caps. Process for 20 minutes in a boiling-water bath. Remove jars to wire racks to cool completely.

* 2 pounds pickling cucumbers, thinly sliced
* 3 medium onions, thinly sliced
* 1 large green pepper, chopped
* 3 tablespoons salt, divided
* 2 cups sugar
* 1 cup white vinegar
* 1 tablespoon celery seed

Methods:

1. In a large container, combine cucumbers, onions, green pepper and 2 tablespoons salt. Cover with crushed ice mix well.Refrigerate for 8 hours.Drain rinse and drain again.
2. In a saucepan, combine the sugar, vinegar, celery seed and remaining salt. Bring to a boil cook and stir for 1 minute.Spoon over cucumber mixture.Pour into jars or freezer containers.Cool.
3. Top with lids.Cover and freeze for up to 6 weeks.Thaw at room temperature for 4 hours before serving.

* 1 medium cucumber, thinly sliced
* 2 small onions, thinly sliced
* 3/4 cup sugar
* 1/2 cup vinegar
* 1 teaspoon salt
* 1/2 teaspoon celery seed
* 1/2 teaspoon mustard seed

Methods:

In a large microwave-safe bowl, combine all of the ingredients.Microwave, uncovered, on high for 4 minutes stir.Cook 3-4 minutes longer or until mixture is bubbly and cucumbers and onions are crisp-tender.Cover and refrigerate for at least 4 hours.Serve with a slotted spoon.

* 2 cups water
* 1 cup sugar
* 3 1/2 cups cubed peeled pie pumpkin
* 1/2 cup cider vinegar
* 1 teaspoon whole cloves

Methods:

In a saucepan, bring water and sugar to a boil cook and stir for 5 minutes.Add pumpkin, vinegar and cloves.Reduce heat simmer, uncovered, for 1 hour and 15 minutes or until pumpkin is tender.Discard cloves.Store in the refrigerator for up to 3 weeks.

* 1 tablespoon mixed pickling spice
* 2 cups vinegar
* 2 cups sugar
* 1 teaspoon ground cinnamon
* 1 teaspoon salt
* 4 (16 ounce) cans sliced beets

Methods:

Place pickling spices in a cheesecloth bag. In a large saucepan, combine vinegar, sugar, cinnamon, salt and the spice bag; bring to a boil. Drain the beets, reserving 3/4 cup juice. Stir beets, and reserved juice into a saucepan. Pour into a 1-1/2-qt. glass container. Cover and refrigerate overnight. Remove spice bag before serving.

* 4 pounds pickling cucumbers, sliced
* 8 cups thinly sliced onions
* 1/4 cup salt
* 3/4 cup water
* 4 cups sugar
* 2 cups cider vinegar

Methods:

Combine cucumbers, onions, salt and water in two large bowls. Let stand at room temperature for 2 hours. Do not drain. Add sugar and vinegar; stir until sugar dissolves. Pack into 1-pint freezer containers, leaving 1-in. head space. Cover and freeze for up to 6 weeks. Thaw at room temperature for 4 hours before serving.

* 12 3 to 4 inch long pickling cucumbers
* 2 cups water
* 1 3/4 cups white vinegar
* 1 1/2 cups chopped fresh dill weed
* 1/2 cup white sugar
* 8 cloves garlic, chopped
* 1 1/2 tablespoons coarse salt
* 1 tablespoon pickling spice
* 1 1/2 teaspoons dill seed
* 1/2 teaspoon red pepper flakes, or to taste
* 4 sprigs fresh dill weed

Methods:

1. In a large bowl, combine the cucumbers, water, vinegar, chopped dill, sugar, garlic, salt, pickling spice, dill seed, and red pepper flakes.Stir, and let stand at room temperature for 2 hours, until the sugar and salt dissolve.
2. Remove the cucumbers to three 1 1/2 pint wide mouth jars, placing 4 cucumbers into each jar. Ladle in the liquid from the bowl to cover.Place a sprig of fresh dill into each jar, and seal with lids. Refrigerate for 10 days before eating.Use within 1 month.

* 25 cucumbers, thinly sliced
* 6 onions, thinly sliced
* 2 green bell peppers, diced
* 3 cloves garlic, chopped
* 1/2 cup salt
* 3 cups cider vinegar
* 5 cups white sugar
* 2 tablespoons mustard seed
* 1 1/2 teaspoons celery seed
* 1/2 teaspoon whole cloves
* 1 tablespoon ground turmeric

Methods:

1. In a large bowl, mix together cucumbers, onions, green bell peppers, garlic and salt.Allow to stand approximately 3 hours.
2. In a large saucepan, mix the cider vinegar, white sugar, mustard seed, celery seed, whole cloves and turmeric.Bring to a boil.
3. Drain liquid from the cucumber mixture.Stir the mixture into the boiling vinegar mixture.Remove from heat shortly before the combined mixtures return to boil.
4. Transfer to sterile containers.Seal and chill in the refrigerator until serving.

* 8 pounds 3 to 4 inch long pickling cucumbers
* 4 cups white vinegar
* 12 cups water
* 2/3 cup pickling salt
* 16 cloves garlic, peeled and halved
* 8 sprigs fresh dill weed
* 8 heads fresh dill weed

Methods:

1. Wash cucumbers, and place in the sink ( I use the bathtub!) with cold water and lots of ice cubes. Soak in ice water for at least 2 hours but no more than 8 hours. Refresh ice as required. Sterilize 8 (1 quart ) canning jars and lids in boiling water for at least 10 minutes.
2. In a large pot over medium-high heat, combine the vinegar, water, and pickling salt. Bring the brine to a rapid boil.
3. In each jar, place 2 half-cloves of garlic, one head of dill, then enough cucumbers to fill the jar (about 1 pound). Then add 2 more garlic halves, and 1 sprig of dill. Fill jars with hot brine. Seal jars, making sure you have cleaned the jar’s rims of any residue.
4. Process sealed jars in a boiling water bath. Process quart jars for 15 minutes.
5. Store pickles for a minimum of 8 weeks before eating. Refrigerate after opening. Pickles will keep for up to 2 years if stored in a cool dry place.

* 1/2 cup salt
* 2 quarts cold water
* 2 1/2 pounds fresh pearl onions, peeled
* 1 cup packed brown sugar
* 2 tablespoons flour
* 2 teaspoons curry powder
* 1 teaspoon ground turmeric
* 1 teaspoon dry mustard powder
* 1 teaspoon ground ginger
* 1 teaspoon ground allspice
* 2 3/4 cups malt vinegar

Methods:

1. Stir together the salt and water in a non-reactive bowl until the salt has dissolved.Add onions, cover, and let stand at room temperature for 24 hours.
2. Stir together the brown sugar, flour, curry powder, turmeric, mustard powder, ginger, and allspice in a saucepan until evenly combined.Slowly stir in the malt vinegar, and bring to a boil over medium-high heat, stirring constantly until the mixture thickens, about 2 minutes.Once thick, set aside and allow to cool.
3. Drain the onions, and pack into two sterilized quart canning jars.Pour the warm sauce over the onions to cover.Seal with lids and rings.Leave in a cool, dark place 4 to 6 weeks to allow the flavors to develop.