Round 2: Refrigerator pickles and hot peppers. I think I didn't mess them up this time.

Phukking yum.. Looks great.

This time I measured and planned, rather than just dumping stuff in a pot, boiling it and pouring it.

1/2 tsp per pint (small jar = 1 pint) of tumeric, coriander seeds, celery seed, 3-4 largish sprigs of fresh picked dill, 1 bay leaf. Add with pickles or peppers at the same time.

• Brine: 50/50 mix of purified water and vinegar mix. I use 50% filtered water, 25% apple cider vinegar, 25% white vinegar. Bring to a boil

-Add 1 tsp per cup of liquid of non-iodized salt that has no caking agents (pickling salt is sold for that requirement).

-Add diced garlic, 1 clove per cup if you want, or none at all,

-boil 5 minutes if you are refrigerator canning (ie - eat within 2 weeks), or water bath canning, but boil longer if you are pressure cooker canning for low acid foods (see instructions on your shit).