Made a bigger batch than usual this time, 24 jars total. Besides pickles (which I’ve made lots of), I also tried garlic, radishes, bell pepper and cabbage for this round.
I love the colour of the red cabbage especially. Can’t wait to try them in a few weeks
PSA for everyone canning at home: Apparently, pickled garlic can still develop botulism after being water-bath canned, so it’s recommended to keep it in the fridge and eat it quickly. I learned this from several recipes after making it, and probably wouldn’t try it again for that reason
Sounds like there’s a pressure canner in your immediate future.