Pickle Recipes - Pickled Carrots

1/2 pound carrots, slivered
2 teaspoons pickling salt
1 cup rice vinegar
2 tablespoons brown sugar
1 or 2 chile peppers (or more if you like)

Toss the carrots with the salt. Let stand for 1 hour.
Put the remaining ingredients in a saucepan and bring to a boil. Let the liquid cool.
Drain the carrots. Pour the pickling liquid over them and toss them. Let them stand for 1 more hour.
Cool and serve.

Pickle Recipes - Lunch Spears

1 1/4 Pounds 3" cucumbers cut into spears
3 tablespoons plus 2 teaspoons pickling salt
1 quart plus 3/4 cups water
1 garlic clove, peeled
1 small onion, peeled
1 dill head
2 grape leaves
3/4 cup cider vinegar
1/4 cup sugar
1 teaspoon pickling spice

Put the spears into a bowl or crock. Dissolve 3 tablespoons salt in 1 quart of water and pour it over the cucumbers. Weight the crock with a heavy plate. Let stand for 8 to 12 hours.
Drain and rinse the cucumbers and drain them again.
Pack the cucumbers, garlic, onion and dill head into a 1 quart jar. Add the grape leaves.
In a non-reactive pan boil the 3/4 cup of water, 2 teaspoons salt, vinegar, sugar and spices. Pour the hot liquid over the cucumbers. Cap the jar tightly.
Store the jar in the refrigerator for 1 week before eating.

Pickle Recipes - Dill Pickles with Mustard

4 Pounds cucumbers
1 Large Onion
1/2 cup chopped horseradish
1/4 cup yellow mustard seeds
4 to 6 dill heads
6 tablespoons pickling salt
2 quarts water

Put the cucumbers, onion, horseradish, mustard seeds and dill in layers in a jar or jars. Dissolve the salt in the water adn pour enough brine over the cucumbers to cover them. Weight the jar with a freezer bag filled with brine.

You'll see bubbles form within 3 days in the jar. If scum forms in the jar skim it off and rinse your freezer bag.

The pickles will be ready in 2 weeks when the bubbling has stopped.

Refrigerate and eat.