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It seems while I do my canning my children (Katie 4 and Emma 2)feel left out and ignored. After mentioning this to my mother she gave me this recipe that the kids could help assemble.

Enough pickle cukes to fill a one gallon jar

4 cups water

2 cups white vinegar

1/2 cup canning salt

1/2 tsp. Alum

8 heads of dill

8 toes of garlic

Layer cukes, garlic and dill in one gallon jar. Bring water, vinegar, salt and alum to a boil. Pour over cukes. Add water if needed to cover. Put lid on and set in the sun for three days.

Now, we are still inside the first 24 hours but they sure look like they are pickling. The girls keep checking them out and asking how much longer. Patience is not their greatest virtue. I wonder where they get that from??? :o)

Anyone happen to have any other kid-friendly recipes like this one?

Also, someone mentioned cutting off the blossom end (I forgot). Think there might be a problem? (To which Elaine replied, yes cut off the blossom ends because they contain enzymes that will make your pickles limp.  She cuts off a think slice from both ends since it's hard to tell which end is the blossom one)

Beth