Hey there, Besties! 🌟

Our garden has been absolutely overflowing with cucumbers this year, and I've been on a pickle-making spree! 🥒✨ 

I started with premixed packets for my pickling adventures, whipping up some sweet relish and kosher dills. They were great, but I wanted to get a little more creative. 

That's when I stumbled upon a fantastic recipe for refrigerator pickles. I only had enough cucumbers for two jars then, so I decided to try it. I tweaked the recipe a bit, adding garlic salt alongside fresh garlic and mixing in dried dill with the fresh dill. The result? Super flavorful pickles! After letting them chill in the fridge for almost a week, I finally cracked them open. And wow, they were absolutely fantastic—so full of flavor! I loved them so much that I made another batch this morning, but this time, I canned them. We'll see if they have the same goodness as the refrigerator ones! 

I'm not usually a fan of canning, but doing it in small batches this year has made it more enjoyable. This morning, I only canned four small jars of pickles. It still took some time, but it was manageable. 

Pickle-making has been a highlight of my season. I've loved experimenting with different spices to create something truly delicious! 

Those interested in the recipe must subscribe to Shannan Martin's email list to get it. It's definitely worth it for the pickle lovers out there! 

Happy pickling! 🌿🛠️