Product Description This fun and zesty cookbook is full of recipes for making pickles as well as using them in a dill-icious collection of pickle appetizers, sandwiches, salads, dinners, and even desserts. 101 Things To Do With a Pickle includes dills, gherkins, spears, chips, sour, and sweet pickles starring in recipes like Sweet & Sour Mustard Pickles, Bacon-Wrapped Pickle Poppers, Dill Pickle Soup, Roast Pickle Potatoes, and even Sweet Pickle Pie. Eliza Cross is an award-winning writer, and the author of 14 books, including the bestsellingÂ 101 Things to do With Bacon. She develops recipes and styles cuisine for corporate and print media, and blogs about food, gardening, and sustainable living at Happy Simple Living. She lives with her family near Denver, Colorado. Review "Whether you're in the mood for a robust Remoulade Sauce or some scrumptious Sweet Pickle Ice Cream, Eliza Cross has thought of a little something for everyone in her perfect pickle recipe book." - Book In Hand Reviews "Eliza's recipes are like invitations to new and exciting places (Scandinavian Open-Face Sandwich), familiar by-ways (Pickle Cheeseburger Pie), and off-road adventures (Sweet Pickle Ice Cream)." - Apron Memories Blog From the Back Cover Dills, gherkins, bread and butters, spicy, kosher, sour, or sweet - you'll relish the recipes in this dill-icious collections of appetizers, sandwiches, salads, dinners, and even desserts: Batter-fried Pickle Spears Deluxe Cheeseburger Salad Barbecued Pickle Porkwiches Sweet Pickle Ice Cream And more! Yum ! About the Author Eliza Cross is the author of fourteen books, including the bestselling cookbook "101 Things To Do With Bacon" (Gibbs Smith). Â Her latest books include "Small Bites: Skewers, Sliders, and Other Party Eats," "Berries: Sweet and Savory Recipes," and "Pumpkin It Up!" Â Eliza's articles have appeared in numerous publications including Sunset, Parents, Writers' Digest, Mountain Living and Mother Earth Living. She is also a Senior Contributing Editor for Western Art & Architecture magazine. Â She blogs about saving money, good food and organic gardening at Happy Simple Living, and is the founder of the bacon enthusiasts' society BENSA. Excerpt. Â© Reprinted by permission. All rights reserved. Old-Fashioned Garlic Pickles 8 pounds small pickling cucumbers, 2â2 1? 2 inches long 3 tablespoons pickling spice 4 cups water 4 cups distilled white vinegar 3?4 cup sugar 1? 2 cup pickling salt 7 fresh dill flower heads or sprigs 7 cloves garlic, peeled Wash and place cucumbers in a large pot, cover with ice cubes, and let sit for 2 hours. Drain and pat dry. Wrap the pickling spice in a small square of cheesecloth and tie securely with a piece of kitchen string. Combine the water, vinegar, sugar, pickling salt, and cheeseclothwrapped pickling spice into a large saucepan. Bring to boil over medium-high heat; reduce heat and simmer for 15 minutes. Sterilize 7 (1-quart) jars and lids in boiling water. Pack the cucumbers into the hot, sterilized jars, filling to within 1? 2 inch of the top. Place 1 dill head or sprig and 1 clove garlic in each jar. Pour the hot pickling liquid into the jars, filling to within 1?4 inch of the rim and discard the spices. Wipe the rims of the jars with a damp paper towel. Tap the jars to remove any air bubbles, screw on the caps, and process them in a boiling-water canner for 10 minutes, or the time recommended for your area by your county extension agent. Cool the jars and press the top of each lid with a finger, ensuring the seal is tight and that the lid does not move up or down at all. (If any jars have not sealed properly, refrigerate them, and eat the pickles within 2 weeks.) Store sealed jars in a cool, dark place for at least 1 week before opening. Makes 7 (1-quart) jars.