Dill pickles and roasted red peppers

Yesterday I made 3 gallons of dill pickles and 1 1/2 gallons of roasted red peppers. I'll use both all winter long. The peppers are great in soups, in place of fresh peppers and are stored in jars of olive oil in the fridge. The pickles stay in their gallon-size pickling vats -- food grade plastic containers with lids -- in the back of the second fridge we own. I let them sit in the brine for a