Pickles… yes, we were canning again

We discovered that we like to make pickles… crisp, garlic laden hot dill pickles. Several years ago we canned a dozen jars, and ate through them quickly, with family and friends delighting in the flavor and crunch of them… so it is a seasonal addiction to find a half bushel of pickling cucumbers, and steralize jars, get the canner hot and boiling, and make the next batch.

So with pickles in hand, enough garlic to keep us all safe from vanpires, and a hand full of hot banana peppers we filled jars, sealed and processed them. Now the wait is on – they have to remain sealed for at least 2 weeks before they can be eaten, and a little longer is better.