Pickles are done

Left the pickles brining for a couple of days in the cooler. I forgot to change the water one day, so I ended up throwing out some of the top ones that dried out. Weighed them to make sure I had five pounds, then cooked them in a cider vinegar/sugar solution with garlic, celery seed, mustard seed, powdered ginger and turmeric. 

I run my jars through a hot dishwasher cycle, and pull them out during the dry time, then pack the spears as tightly as I can with a pair of tongs. Jar lids and rings were scalded in simmering water, then screwed on top after pouring in enough liquid to reach within a quarter inch of the top. I then inverted the jars for 12 hours to cool completely. Check the seals at that point by tapping the tops, if any have not sealed, refrigerate and use within one month. 

And here's the finished product! I'll give them at least a week to develop the flavor before I open a jar.