Oh boy, do we ever have a lot of pickles!
We have been canning pint jars every few days
before the cukes get too big.
Some of them are hotter than others,
my husband adds hot peppers or hot pepper
flakes to his, but mine are just garlic dills.
The first batch were not very crispy,
normally we add Pickle Crisp to it but
it must have been too old.
He did a batch or two of pickled sweet onions too
for burgers and anything else you want to top
with onions. If we get enough squash this year
I'll make some relish out with it like we did last year.
I grew dill to add as well but we're almost out!
We have lots of cucumbers to go through.
Now if the tomatoes would only get red!!