Pickles!

So I have decided since for the first time in my life I do not have classes and homework consuming most of my days I am determined to learn some other types of things in life.  This summer I pickled some green beans, eggs, and cucumbers.  Here is a recipe I followed that turned out great for the pickles and beans!

4 dozen pickling cucumbers
1 bunch dill
1 quart white vinegar
8 cups water
garlic cloves
pickling spice

Refrigerate pickles for at least a few hours in cold water.  Pack the cucumbers into pint jars as tightly as possible.  Poke in a spring of dill and a clove of garlic into each jar.  Combine the vinegar, water, and spices.  Fill jars with brine and microwave each jar 3 minutes with lids on.  Place in hot water bath for 1 hour.  Pickles should be ready in about a week when their coloring changes.

The pickled eggs recipe went as follows...

1 tsp mustard
3/4 cup water
1 tbsp salt
1 medium onion, sliced
1 1/4 c white vinegar
1/2 cup sugar
1 tsp pickling spice
12 hard boiled eggs

In  a small saucepan blend mustard with 1/4 cup vinegar.  Add remaining 1 cup vinegar and remaining ingredients except eggs.  Simmer uncovered 5 minutes or until sugar has dissolved and onions are crisp and tender.  Pour over eggs.  Cover and refrigerate overnight!