The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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nadira2100's picture

Celebrating Fall: Pumpkin Coffee Sourdough

Ok ok, so maybe it's not *technically* Fall yet. But down here in New Orleans we don't get seasons and lately we've been experiencing cool(er) weather than normal. Having lived in the Chicago suburbs all my life I always told myself that I would move someplace warm. Some place where it didn't get cold and it didn't snow. But now that I have the warmer weather.....I miss the changing seasons dreadfully! I miss the leaves changing color. I miss the crisp autumn air. I even miss snow on the ground around Christmas time and bundling up in winter coats and knit hats.

But my absolute favorite part of fall (and part of winter) I can have just about anywhere thankfully. I am obsessed with pumpkin. And I mean to the point where my husband tells me I have a problem. For me, Fall means feeding this addiction with Pumpkin Spice Lattes, Pumpkin Cheesecake brownies, Pumpkin Cheesecake, Pumpkin get the idea. I *may have* even hoarded a bunch of cans of pumpkin puree last fall so I could enjoy it throughout the year. The other day I opened up my last can to make my own pumpkin coffee but I ended up adding too much spice to the mixture. I must say my little concotion was horrible and I was very disappointed. 

I had only used 1/2 the can leaving about 1 cup left. I had a firm sourdough starter happily fermenting in the fridge that I needed to use. So, this is how my pumpkin coffee sourdough came into existence. I had both in the fridge. So they both went into the basic sourdough recipe I've been using from Peter Reinharts The Bread Bakers Apprentice. 

This dough was pretty wet. My first time working with a really wet dough was.....interesting. But I have acheived the most open crumb yet to be seen in my kitchen, complete with shininess and excellent texture. The taste....I wasn't sure what to expect. But the pumpkin comes through beautifully and the coffee gives an earthy flavor that is different than what I'm used to being paired with pumpkin, probably because everything with pumpkin in it that I eat has loads of sugar in it. It's not bad by any means, and it gives the bread different dimensions that I wasn't aware even existed. I think it would go well with some apple butter, plain butter, or be good as an egg and cheese sandwich. I enjoyed a slice all by itself but then again I can do that with pretty much any bread. I think next time I'll add in some cranberries or apples to offset the savoriness of the bread, give it that sweet/tart little burst of something to go along with the squashiness of the pumpkin. 

Is the picture too small to see the shininess of the crumb? I had to use the flash in order to get it "shine" :)

Firm Starter

  • 2/3 c sourdough starter (mine is 100% hydration)
  • 4.5 oz. bread flour
  • 1/4 c water

Mix these together and let ferment at room temperature for 4 hrs. Refridgerate overnight. (I actually left mine in the fridge for a few days).

Pumpkin Coffee Sourdough

  • Firm Starter
  • 20.5 oz bread flour
  • 1 3/4 c coffee
  • 1 c pumpkin puree
  • 2 tsp salt
  1. Let the firm starter rest at room temperature for 1 hr to take off the chill. Cut the starter into 12 pieces. 
  2. Mix together the starter with the bread flour, coffee, salt and pumpkin until a shaggy dough ball forms. 
  3. Let rest for 20min before turning out on a well floured surface. 
  4. Perform 4-5 stretch and folds, then place in a well oiled bowl for 15min. 
  5. Stretch and fold 3 times. The rest for 15 min. Repeat 2 more times, then let the dough rest at room temperature for 3 hrs. I left the house at this point to meet a friend for margaritas. 3 hrs later it had tripled in volume. 
  6. Divide the dough in half and pre-shape into boules. Let rest for 20 min before the final shaping. I made a spiral boule out of 1 and proofed the other in a banneton. After shaping, I stuck these in the fridge overnight. 
  7. Preheat the oven to 500 and take out the dough 1 hr before baking.
  8. Score and bake with steam for 2 min. Then drop the temp to 450 and continue baking for another 8 min. Rotate the bread, and bake for another 10-15min or until golden brown. 


h20flour's picture

fork mixer vs spiral mixer

hey guys, 

So im hearing alot of talk lately on fork mixers. why is this? are they that great? what is wrong with a spiral mixer? 

I've been making sourdough my whole life using a spiral mixer, why would I be now getting told that I should look at replacing my faithful spiral for a fork? will it make a difference to my doughs, or my bread for that matter? 

I just want to hear what peoples thoughts are on this topic as I know nothing about fork mixers.


txfarmer's picture

Many Types of Mochi Cakes - how it has take on a whole new life in my kitchen...

Sending this to Yeastspotting.

Click here for my blog index.

About 2 years ago, I made a mochi cake recipe for the first time (formula here), the rest, as they say, is history. The unique chewy texture from glutinous rice flour is what makes this cake stands out. As an extra bonus, it's very quick to put together.

My husband fell in love with this cake immediately, so much so that he asks for it all the time. No other desserts can compare in his eyes. The problem is that I HATE to repeat recipes. Usually I keep making something until I am satisfied with the result, then I move on -- which makes no sense because that means most of time we are eating my "failures". To compromise between his taste and my baking interest, I kept making different variations of this mochi cake, differ furthur and futhur from the original formula, making use of ingredients I have on hand.

-- Cocoa Mochi Cake
glutinous rice flour, 200g
cocoa powder, 25g
baking powder, 1tsp
sguar, 130g
evaporated milk,187g
butter, 85g, meltd
egg, 2, beaten
chocolate chips, some

-- Matcha Mochi Cake
glutinous rice flour, 220g
matcha powder, 5g
baking powder, 1tsp
sguar, 130g
evaporated milk,187g
butter, 85g, meltd
egg, 2, beaten
Chinese red bean, cooked, some

-- Pumpkin Mochi Cake
glutinous rice flour, 226g
pumpkin puree, 400g
baking powder, 1tsp
sguar, 100g
condensed milk,198g
butter, 113g, meltd
egg, 2, beaten
vanilla extract 1tsp

-- Sesame Mochi Cake
glutinous rice flour, 220g
black sesame powder, 40g
baking powder, 1tsp
sguar, 155g
heavy whipping cream, 47g
butter, 85g, meltd
egg, 2, beaten
black sesame, 2tsp

-- Banana  Mochi Cake
glutinous rice flour, 220g
baking powder, 1tsp
banana puree, 150g
sguar, 155g
heavy whipping cream, 47g
butter, 85g, meltd
egg, 2, beaten

-- Lemon  Mochi Cake
glutinous rice flour, 220g
baking powder, 1tsp
sguar, 165g
lemon juice,75g
heavy whipping cream, 50g
lemon zest, 10g
butter, 85g, meltd
egg, 2, beaten

For all the formulas above, the process is the same: mix together the dry ingredients (flour, powder, and baking powder), the wet ingredients (everything else), mix together wet and dry, pour into molds and bake at 350F until done. I like to bake them in cupcake molds. As you can see in the photos, sometimes I get inventive, and bake them in broiche molds, or something similar.

Glutinous rice flours are not created equal. If you use Koda Sweet Rice Flour (link here, which can be found in most grocery stores), the liquid amount should be about right, however if you use another brand (there are many brands of such flour in Asian market), liquid amount may have to be adjusted.

Now these days I use whatever diary/liquid I have on hand and add enough until the batter looks "right". Mochi cakes are supposed to be a bit sticky, but the crumb shouldn't be too wet. If cakes sink during cooking, they are most likely undercooked. For normal muffin tins, I usually bake them for 25-30min at 350F.

dabrownman's picture

Andy’s Roasted Brazil Nut and Prune Bread - Sourdough Variation with WW Scald

Another fine lunch for a lazy Sunday.  This time  Cotto Salami with veg and Colby, banana, red and green diced Hatch Chili on top of feta, carrot, celery sticks with sliced red pepper on the salad, cantaloupe, left over grilled onions and peppers, Dill, B&B and jalapeno pickles with brie on the watermelon, black grapes, raspberries and the best half of a nectarine sliced we have ever tasted.  Eaten by the pool with a nice limoncello made with diet squirt. 

Ever since we first saw Andy’s commercial fresh yeast version of this bread here:

Andy's Brazil Nut and Prune Bread made for a delicious toasted breakfast with kjknits English Muffins and butter, a yellow plum and cantaloupe. 

We have been wanting to give it a go with natural yeast like he does at home.  Andy mentioned when he bakes at home it is invariably a sourdough.   I have seen him note that he uses a white levain for this bread at home but have not seen a recipe using it.  We only use natural non commercial YW and SD levains and finally decided to try to this bread using SD levin.


Since this bread has 35% whole wheat in it we decided to go with a WW Desem starter too instead of the white – which we don’t keep refrigerated anyway.  We wanted to try to keep to Andy’s overall formula, 25% whole wheat grain and the rest breads flour, 20% levain, 12.5% each toasted Brazil nuts and prunes and 68% hydration but ended up straying pretty far away in the end because of error in our formula spreadsheet that made the dough flour add up to 100g of more flour than what was really there so… 


                                                                                                               Not a huge rise when proofed, probabkly could have been longer?

We inadvertently upped the whole grains to 35% all whole wheat and upped the hydration to 85% ciabatta range which might open the crumb some.  We hoped it would not flop when it came out of basket or stick to it.  We upped the prunes and nuts to 20% each too.  Andy’s salt for this bread is less than 2% at 1.67% but our salt spiked to 2.33% and our Brazil nuts are roasted and salted so this might inhibit yeast growth and make one want to have beer or two with this bread.


 Going in the oven                                                                        This shot is in the oven after the DO bottom cloche was remved.

Andy’s recipe came in at 3,003 g and ours was less than a third of that including the scald that wasn’t in Andy’s formula.  The scald was 40 g of WW berries because we like scalds or sprouts or both in our breads but didn’t have time for the 2 days it takes for sprouts to do their thing.

If you want to bake a loaf of Andy’s bread nearly exactly like I wanted to do all you have to do is add 100g of bread flour to the recipe below and you will have it close enough.  Wish I would have done so.

We also used our 3 stage levain build of (2) 4 hour and (1) 2 hour build.  The levain had nicely doubled in 10 hours and was ready for use. We did not retard the finished levain in the fridge for 12 hours as we would normally. We held back 35 g of water and used the rest of the dough water to hydrate the flours and salt for a 10 hour autolyse while the levain was being built.  We are starting to like long hydrations for dough flour.


The 35 g of water that was held back from the autolyse was added to the levain to loosen it up and make it easier to mix into the autolyse.  The mixing was done in the KA on speed 2 using the paddle for 4 minutes.  We then switched to the dough hook and mixed for another 4 minutes on KA speed 2.  We then moved it up to speed 3 for 4 minutes.


The dough was moved to a plastic covered oiled bowl for 10 minutes of rest.   5 sets of S&F’s (starting with 25 stretches with quarter turns going down 5 each time) were done on 10 minute intervals.  The wheat berries, chopped medium toasted Brazil nuts and chopped prunes were added at the beginning of the 4th set and nicely incorporated by the 5th set.

When the S& F’s were done the still slack and wet dough was fermented for 1 hour.  When fermentation was complete, we took a portion of the dough to make a knotted roll which was placed in the center of the rice floured basket to make the center of the Chacon.  The remainder of the dough was formed into a boule that was hand formed into a huge bialy shape (wish I had a picture of it) and placed pocket side down over the knotted roll to complete the Chacon.

The Chacon and basket were placed into a trash can liner and retarded overnight for 12 hours without any proofing at room temperature.  We hoped the 4-6 hour short retard times we have had lately were due to the YW and since we didn’t have any YW this time, we thought we would make it 12 hours OK.  But, the bread hardly rose in the fridge after 14 hours of retardation.   We should have let it proof at room temperature for an hour before refrigerating.  No worries.

We took it out to warm up and see what it would do if it was not so chilly.  In 2 hours we saw some activity with large bubbles on the top so then we put it back in the fridge.  The biblical monsoon  rain came and the back yard looked like a lake so some trenching with a hoe was required to get the water to drain away from coming in the back door.

A nice brie and Colby grilled cheese using this great bread with; raspberries, watermelon, cantaloupe, nectarine, pickles, banana, black grapes, salad with feta, pickles jalapeno and leftover veggies from last night's shimp kabobs.


Retard complete and the dough nearly fully risen as it would be allowed to get, we fired up the mini oven to 500 F.  The basket was upended onto parchment using the bottom of the mini’s broiler pan.  No slashing is required for the Chacon.  The bottom of the aluminum DO was placed over the Chacon and the whole shebang was put in the mini oven.  The temperature was turned down to 450 F immediately and the bread baked covered for 20 minutes. 

The cover was removed and the oven was turned down to 425 F baking with convection this time.  It was baked until the internal temperature reached 208 F– about 15 minutes more while rotating the Chacon 90 degrees every 5 minutes to ensure even baking.

The oven was turned off the bread was left inside with the door open for 10 more minutes to crisp the skin before removing the bread to a cooling rack.

This is a fine bread that we like a lot.  The mix of SD, WW, prunes and Brazil nuts is awesome and the taste plain delicious.  Andy is really on to something here.  It did bake baked up handsome.  The crust coming out crusty and going to chewy as it cooled .  It was fairly open, moist and slightly glossy (sorry no sun today for outdoor pix's)  for all the add ins and whole grains.  It was fantastic toasted with butter.  The desem SD tang is there and we hope it gets stronger as it ages.  We think it would be improved with a more open crumb with less hydration, 100g more bread flour and some YW.   A 75% hydration variation might be really nice too.  All in all, it is a fine bread and confirms why Andy bakes it often and sells it out regularly!

Thank's Andy for a fine formula the results in a wonderful bread - just the kind we like.

Andy's Brazil Nut  and Prune Bread - 35% WW, Desem SD and WW Scald












Mixed Starter

Build 1

Build 2

 Build 3



DesemSD Starter


















Total Starter






























Levain % of Total












Dough Flour






Bread Flour












Dough Flour Total
























Dough Hydration












Total Flour












T. Dough Hydration






Whole Grain %












Hydration w/ butter






Total Weight












Add Ins






Scalded WW Berries












Brazil Nuts


















Remember ,if you want to bake Andy's bread as he makes it and as I intended , add 100 g of bread flour to the fomula above.  We love this bread for breakfast, lunch and dinner.  It is a top 5'er for sure.

dmsnyder's picture

txfarmer's "36 hours+ Sourdough Baguettes"

Watching the development of baking skills and the endless creativity of TFL members gives me enormous enjoyment. When I find members using formulas or techniques I have contributed and taking them to new and exciting places, I am especially thrilled. I can think of no better example than what txfarmer has done with the Anis Bouabsa and Phillip Gosselin formulas I first explored as part of my “baguette quest” in the Spring and Summer of 2008. Her “36 hours+ sourdough baguettes” (See 36 hours+ sourdough baguette - everything I know in one bread for her original, basic formula.) have been visually stunning as well as technically intriguing. It was with great anticipation that I followed her formula and procedures this weekend to make a batch myself.

My only modification of txfarmer's procedure was that I fermented the dough prior to dividing and shaping at 85 dF for 1 hour. I generally scale baguettes to 250 g to fit my baking stone. Her formula makes about 900 g of dough. I divided this into 3 pieces of 299 g each and shaped them to (barely) fit on my stone. I baked the baguettes for 12 minutes with steam at 460 dF conventional bake then for another 12 minutes at 435 dF in a dry oven using convection bake. In hindsight, I should have baked them for about 2 minutes less. They sang when taken out to cool and smelled delicious!


The crust was very crunchy and the crumb satisfyingly open, although not as open as some of the amazing baguettes txfarmer has shown us. The flavor of the bread was complex, nutty and sweet with moderate sourdough tang.

I do believe I have a new favorite sourdough baguette.




dabrownman's picture

Spelt, Rye and Whole Wheat Soudough Boule with Flax Seed, Honey and Malts - A Simple but Tasty Bread

Typo after typo,  My left fnger doesn't know what my right finger is doing.  This is way worse than dyslexia, which I had but sold to Lebanese rug trader and a lot more painful too.

With plenty of rye, WW and semolina bread in the freezer we baked off another as close to white bread as we ever make for the bread winners daily lunches.   My wife prefers Oroweat whole wheat bread but we are slowly winning her over to SD bread in the 25%-35 % whole grain range.


This one was 25% home ground whole grain bread with spelt, rye and WW ground from berries.   The remainder of the flours used for the bread were grocery bought bread flour and AP milled by KAF.


The bread baked up nicely browned with small to medium blisters.  The crust came out crisp but went soft and chewy as it cooled.  The bloom and spring were OK but nothing special.   The crumb was moderately open, soft, chewy and slightly glossy.  This bread had a bolder SD tang right after being cooled and we assume it will get better tomorrow. 


If you like David Snyder’s Pugliesi Capriosso and San Joaquin or Pierre Nury’s Rustic Light Rye you will like this bread.  For a nearly white bread it sure is tasty.  Just delicious.


The formula follows the pictures.


The levain starter was equal amounts of rye sour, desem and spelt (a new one that we will soon convert to Kamut) and built up over (2) 3 hour and (1) 2 hour build.

The levain was refrigerated overnight after nit had doubled along with the autolysed flours which included the entire formula less the levain.  There were no sprouts, scald, soaker or add ins with the exception of the red and white home made malts, some ground flax seed and a tiny bit of honey.

The next day the autolyse and the levain were removed from the fridge and sat on the counter for 1 hour to warm.  The two were combined in the KA mixing bowl and kneaded with the dough hook for 8 minutes on KA2.  The dough pulled away from the sides at the 7 minute mark.  It came together easily for the 75% hydration dough.

It was rested in an oiled plastic tub, sized for a 836 g loaf, for 20 minutes before (4) sets of S& F’s were performed all in the tub.  The first set was 25 stretches with a ¼ turn each time.  The next set was 5 stretches less all the way down to the last one of 10 for a total of 70 stretches.

After the last S&F the dough was rested for 60 minutes before being pre-shaped and then shaped into a boule and placed into a rice floured basket seam side up.  The basket was sized to allow the dough to double when it reached the top.

Sandwixh on the left made with last bakes Semolina Bread - good but not great like this bake.

The boule was them placed into a plastic trash can liner, the end closed with a rubber band.  The tented and basketed boule was placed in the refrigerator for a 12 hour retard.

Makes a great grilled hot dog bun! cantaloupe, cherries, black grapes, chips and pico de gillo. 1/2 ea plum and peach, 3 kinds of pickles and some Mexican beans - a typical but still a nice lunch to feature this  fine bread.

After 12 hours the mini oven was preheated to 500 F and (2) of Sylvia’s steaming cups with dish rage rolled up were micro waved until boiling.  The dough was covered with parchment and then the bottom of the mini’s supplied broiler pan.  The whole stack was overturned and the basket removed.

It was quickly slashed ¼” deep with a single sided razor blade, the steaming cups placed in the corner and the whole apparatus loaded into the mini oven’s bottom rack for 15 minutes of steam as the oven was turned down to 450 F.   When the steaming cups were removed at the 15 minute mark the oven was turned down to 400 F convection this time.

The boule was rotated every 5 minutes for the next 20 minutes when the boule was tested for temperature.   It was at 208 F and deemed done.   The mini oven was turned off and the bread allowed to sit in it with the door ajar for another 10 minutes to further crisp the skin.  It was then removed to a cooking rack.


Multi grain SD Starter - 25% Whole Grain Sourdough Boule     
Mixed StarterBuild 1Build 2 Build 3Total%
Multi-grain SD Starter **4500459.54%
Dark Rye1500154.24%
Total Starter135502521059.32%
** 15 g each Rye Sour, Desem & Spelt SD Starters   
Levain % of Total25.12%    
Dough Flour      %   
Non - Diastatic Red  Malt20.56%   
Wheat Germ102.82%   
Dark Rye102.82%   
Spelt 102.82%   
Ground Flax Seed102.82%   
Diastatic White Malt20.56%   
Bread Flour10028.25%   
Dough Flour354100.00%   
Water 26073.45%   
Dough Hydration73.45%    
Total Flour471.5    
T. Dough Hydration74.76%    
Whole Grain %25.77%    
Hydration w/ Adds75.29%    
Total Weight836    



SylviaH's picture

Bread Crumbs and then there are Panko Bread Crumbs

I just love those crunchy, flaky, best for coating fried things Panko bread crumbs :)

Making homemade Panko Bread Crumbs.  Fun easy and fast.

Recipes are posted all over the web.  But I've never actually seen one here.  So here goes.

Pre-heat your oven to 300F

The secret weapon.......The Food Processor Shredder Disk : )  little did I know :/

Assemble your food processor with the largest sized shredder blade

Panko is usually made with a very shreddable, soft fluffy type plain white bread.  I like my sourdough stale leftover bread of coarse

Simply remove all the crust

Process the bread in your food processor with your largest shredder disk

Place the crumbs onto a cookie sheet.  

Bake in a pre-heated 300F oven for aproximately 6 minutes..till dry and crispy.   Do not brown

Done, just about..........unless of coarse you want some of those delicious seasoned bread crumbs.  My favorite are Italian.  Add whatever seasoning you like..toss.   

Place into storage bags and freeze for later if you like.



Store bought or homemade breading???  Answer at the bottom on the photo.

storebought Italian Panko...made this eggplant parmesan yesterday with the last of my Italian style panko.  Now I'm a day older and wiser...where have I been.  



Song Of The Baker's picture
Song Of The Baker

Sourdough Starter - How Much is Too Much?

Hi all.  I had a previous post on here with my first sourdough bread - Vermont Sourdough from JH.

As mentioned before, I was happy with most aspects of the bread, just wish it had a more sour flavour.  It was barely detectable.

Now, I have seen recipes with all different amounts of starter, ranging from a teaspoon, to a half cup - for a 1 - 2 lb loaf.  My question is, which ratio would produce a more sour flavour?  The ones with more starter, or less?  I understand that most of the sour is developed in the method of retarding the proof, usually 16-18 hours at 5 - 10 degrees.  But would using more starter in a recipe enhance the sour even more or not at all?


Hank Gurdjieff's picture
Hank Gurdjieff

Cottage Food Acts in various states; California's Homemade Food Act awaiting gov's signature - please consider supporting

Thanks to the previous question by  Niashi about a similar law in Washington I learned about the the California Homemade Food Act, AB 1616, which has passed both Assembly and Senate and is awaiting the Governor's signature. I probably won't be in any position to take advantage of this myself, but others here might. Like other similar laws (Cottage Food Acts and the like) it would make it reasonably easy and affordable to become a licensed food producer at home, in part by making sure you take a short class on how to avoid making customers sick, by restricting the types of foods you can cook for sale in a home kitchen (seem like reasonable restrictions: various things like meat and dairy fillings are not allowed, stuff more likely to harbor bugs.) Considering it is currently not legal to bake and sell most anything this would be a big step up. 

Something like 33 other states have similar laws, your state might well have one. 

More information on this law, cottage food laws in general, a link to a pdf listing the laws in other states, and lots of resources for small food startups can be found at 



SylviaH's picture

Butternut Squash Ravioli and Dill Pickles :)

Yesterday I picked up some nice pickling cucumbers.  Since mine were a total flop trying to grow them in my tiny garden's just gotten to shady with my pepper tree.  I'd rather have the shade and stick to the farmer's markets..we have so many.  I don't know why I even attempt to grow anything with all the locally available produce.  Well, I really do know's fun to grow things.  Even my tomatoes were a flop this year...but not the tomato worms..yikes..I cringe at those things and will pick them off sqirmming more than they do.  

I also picked up some other nice organic veggies.  Among them were a nice butternut squash for the fresh ravioli.  I have been wanting to make it with my fresh supply of Caputo Italian 00 flour.

This recipe makes a lot of pasta.  Just for the fresh Ravioli for two.  I use 2 Organic Eggs, 200g C Tipo 00 flour, about a teaspoon of E.V.O.O and a pinch of salt.  

I mix it all in my food processor, until I get a nice texture that comes together in a ball and is not sticky..comes away from my fingers nicely.  I use extra flour while kneading the dough and making the pasta on my Artisan King Arthur (oops edit) thats a Kitchen Aide Mixer using, my pasta roller attachment.

Fresh Pasta Made With Italian Caputo Tipo 00 Flour

6 Organic Eggs

600 G Caputo Tipo 00 Flour

pinch of salt to taste

1 TBsp. Extra Virgin Olive Oil

For the Butternut Squash Filling and Cream Sauce.  

I used Fabio recipe.  He has a video making it.  He is so fun and entertaining to watch with many wonderful recipes.  I only changed the cookies that were added and made 1/2 a recipe.  I used some wonderful Italian Lady Fingers from Italy I picked up a Sprouts.  They are dry crispy with a slight sweetness...just delicious.

Dinner was delicious.   Light, Butternut Squash Raviolies, perfect for a hot summer day.




It's hard to get a photo before things get eaten


Easy Dill Pickles-  Great for just making a few jars at a time as your pickling cucumbers ripen.

I like Cold Packed pickles and peppers.  They are the firmest

Wash, slice, pack pickling cucumbers into Sterilized jars.  Use approved canning jars and rims with new seals for safe processing.

In a pot add 3 cups water, 2 cups 5% white vinegar/ or you can use apple cider vinegar, 1/8 cup pickling salt more or less to taste.  More is your making a lot of jars.  Bring to boil..turn down heat and keep hot until ready to ladle into jars.

I added a couple peeled garlics, lots of  fresh dill..I didn't have it so used dried.  Some pepper corns, a small amount of dried red pepper, pinch or two,  mustard seeds to each jar according to your taste...about a teaspoon per jar.  Fill to 1/2 head space with vinegar mixture. 

Remove bands and lids from hot water and skew into place.

Process in a hot water bath for 15 minutes.  

Remove and let sit several hours until cooled and you'll hear a 'pop' they've sealed..or press cooled top and if it didn't seal..just refrigerate and eat after allowing at least 2 weeks to full flavor.  Store 'sealed' jars in a cool place for at least 2 weeks for full flavor to develope.  Refrigerate before eating..they always taste better that way.