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Weve been busy the past few weeks putting some away. Today we made jalapeno pickles. We added carrots, bell pepper slices, and dill sprigs. Should be some good spicy flavors. We did one pint of tomatoes with the same brine.

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Last year I used a bread and butter brine to pickle cayenne peppers. I called them Sweet Heat. Haven't had the time this year, although I did make one batch of Dilly Beans. I use the USDA recipe for them but add 5 peppercorns, a chunk of jalapeno, and a clove of garlic to each jar.

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Our first batch of the year was 8 pints of bread and butter pickles. Opened the first jar last week and they were tasty. We canned a few dill pickles also. Now on to green tomatoes, whole cherry tomatoes, and salsa. We have a few watermelons growing good, and ive been thinking about trying that. Not sure how fruit will do as ive only ever done veggies.

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Made up a dozen quart jars of cold pack pickles using the recipe in the link. I tend to add a few more cloves of garlic and sprigs of dill than the recipe calls for. Add a couple of teaspoons of red pepper flakes for spicy pickles or leave it out for plain dills. Lots of garden cukes this year, I had to do something with them. Makes a good pickle, and it's very easy, hardest part is peeling the garlic.

I may try growing my own dill next year, not easy to find fresh dill around here.

http://www.foodnetwork.com/recipes/ted-allen/refrigerator-pickles-cauliflower-carrots-cukes-you-name-it-recipe.html

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Looks good Quill. Yes weve had a good cucumber season also. Weve been using them in salads, eating raw without the skin, canning them, and giving to friends.

Im anxious to try this last batch. We added banana peppers in with the cukes, bell peppers, carrots, peppercorns, etc. Should be a good combo on fish tacos, or mexican food.

Wish we would have done some corn to can. Always next year.

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We usually make spicy dill and bread and butter oickles each year. We are hoping to start doing more maters for salsa in the future.

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