Canning Time.

Canning season is in high gear. Over the weekend, zucchini relish, yesterday "Garlic Dill Pickles". I would call them Kosher Dills, but I'd probably get some push back from my NY friends...;)

I'm trying to develop my own recipe.  This is a 'hot pack' method with dill blossoms, dill seed and garlic.  In several I added some black mustard seeds to see what type of "kick" I could get.  Seven pounds of cukes yielded 3-quarts and 5-pints.  Gotta' work on the poundage.

Happy Eating!