I think my house smelled like dill pickles for a week after this.
It started with garlic dills and dilly beans.
And then I bought more cucumbers for making relish. But I had way, way too many. So they became sliced garlic dills, with some added chili to kick them up a notch.
I made only a half batch of relish last year to see how we liked it. It was so great I made a full batch this year.
And for the first time this year I’ve had success with chard. I have no idea why it didn’t cooperate in the past. But this summer there is an abundance of this lovely stuff.
Summer is wonderful.
Wow, those look amazing! Do you have a recipe I could have for those garlic dills? I want to go to the market and make a batch this weekend.
I just use the fresh-pack dill recipe from the Bernardin Guide to Home Preserving book but there are gazillions of versions of that basic recipe out there. Some examples are here and here. My version adds in a couple peeled cloves of garlic, and if you want to add some bite, just put in about a 1/4 tbsp of chili flakes. I find chili flakes are pretty potent when canned — more so than when eaten just dry or cooked in food, so go easy — it’s very easy to overdo it. I also add a dried bay leaf to each jar. Have fun!
Comments are closed.