Newyorkrita said:I find those starred pages to be very handy!

and I've also starred it! Thanks for sharing, Christine

You're welcome.

Oh, and Weedwhackier, I'm growing some of your pickling cucumbers called "Early Cluster" (from the piggy swap) this year so thank you!!!

I'm also growing 'Parisian pickling' cucumbers.

Tried and true dill pickle recipe, really easy to remember:

Brine: 1 C salt (non-iodized), 1 Q vinegar (I use half white and half apple cider), 1 G water - heat to boiling then keep at a simmer

Per quart: 1 grape leaf, 1-2 dill sprigs, 1 clove garlic, 1/2 t pickling spice - pack with whole cukes - add another clove garlic, 1-3 pickled pepper slices, more dill

Fill to 1/2" with hot brine, remove air bubbles with butter knife, wipe off rim of jar with a clean cloth, place heated lids on finger tight

Place quarts into boiling water to cover, put lid on, and process for 15 minutes (start counting immediately, not when water returns to boil).

A 5 gallon bucket of cukes will yield at least 21 quarts plus some extras for fresh cuke slices. A load of brine is enough for 7+ quarts. I use my pressure canner to process, but without the weight. It's taller than those speckled water bath canners which just bubble over and make a big mess. It also holds the heat better.

Deb, good tip about using the pressure canner without the weight! (I have a glass-top electric range and bought a big aluminum stock pot with a nice flat bottom to use for water-bath canning; shoot, could have just used the pressure canner...)

Also, I thought I was probably the only one that used grape leaves in their pickles; not sure if it actually makes them any more crisp, but seems like a cool idea... (and I HAVE grape leaves)

I like the appearance of the grape leaf as well. Supposedly it is the tannins that add to crunchiness. Like you, no clue if it actually works.