Pink Saturday

Sorry Ladies about no post the other day, my computer just decided to give up the ghost and would not turn on, so I had to take it in and get it fixed wich won't be for another couple of weeks. I was having computer withdrawal symptoms immediately!!!!!!!! so i bought a brand new Acer laptop. This has taken me a few days to get used to it and to find my old web pages and remember email addresses. OH DEAR.....lots of work..............so here are a couple of pictures of my PINK Peace roses. it was so pretty and vividly pink.

this is what i was doing today.......canning pickles. they turn out excellent all the time and people seem to enjoy the flavor.

Bread and Butter Pickles

you will need four quarts of sliced pickling cukes, 6 large onions sliced, 4 red peppers thickly sliced, four garlic cloves for each quart, as in the picture above put in a large bowl, add 2/3 cup of pickling salt and spread with cracked ice. \note-- you can use green peppers also but i prefer the red ones.

After three or four hours, drain the eater off and repack into jars filling each with this brine and once again i like to use lemon juice but you can also use vinegar..........

3 cups of lemon juice, 4 cups of sugar, 2 tbsp mustard seed, 2 tsp each of tumeric and celery seed.

Make sure jars are hot and lids are heated and bath water is boiling, fill the jars and process for 5 to 7 minutes.

For the dill pickles simply put the cukes in the jar along with 2 stalks of dill, 3 to 4 garlic cloves and a chili slice (optional), and 1 tbsp pickling salt. Pour in a brine that has been made of two cups of lemon juice and 2 1/2cups of water. Process for 20 minutes from boiling point.