Keep it crisp: Pickle recipe, of course!

DILL PICKLES (From Foodnetwork.com/comments are my own… Patsy)
• 15 pickling cucumbers (I just make the liquid, then make pickles as I get cucumbers)
• Container(s) – I use large glass jars with sealable tops

PICKLING LIQUID (I usually double this, then refrigerate what I don’t use.)
3 C water
2 C white vinegar
1/4 C coarse salt
2 T granulated sugar
3/4 t ground cumin
1 t black peppercorns
1/2 t turmeric
2 whole cloves
1 bay leaf
1 med. onion, sliced
1/2 carrot, peeled/sliced
1 jalapeno pepper, sliced with seeds
8 garlic cloves, peeled
1 bunch dill (or 1 T dried dill)
1 sprig thyme

DIRECTIONS
1. Cucumber prep – Bring large stockpot of water to boil. Add cucumbers, immediately remove from heat, drain in colander. Rinse with cold water and reserve. This is when I fill my jars, starting with garlic, herbs, onions, carrots, peppercorns at bottom, then sliced cucumbers to fill jar.

2. Pickling liquid – (I cook this stuff on a camp stove on my porch because it’s quite pungent.) Combine liquids, salt, spices in stewpot or large saucepan. Bring to boil. Pour over cucumbers and let cool. May need to top off again as it cools. Tap down solids until liquid rises to top. Cover with plastic wrap and let stand at room temp for 1 day. Then, put sealed top on container and refrig 3 days before serving. Stores indefinitely.

NOTES: If you really like pepper-hot pickles or garlic-kosher pickles, double up those ingredients. I used a couple of habaneros with jalapenos and serranos for extra kick. If you’d prefer pre-chopped garlic, I use about 2 T in every large jar but I heat it a little in the microwave so it won’t cool down the juice.

This also works for anything else you want to pickle, like green tomatoes.