Photo by marik0

Ingredients
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.

Ingredients:

* 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.

Photo by pesotum

Ingredients
1 cup peeled and cubed horseradish root
3/4 cup white vinegar
2 teaspoons white sugar
1/4 teaspoon salt

Methods
In an electric food processor or blender, process horseradish root, vinegar, sugar and salt.Carefully remove the cover of the processor or blender, keeping your face away from the container.Cover and store the horseradish in the refrigerator.