I did quite a bit of preserving over the summer. I have rhubarb vanilla bean jam ready to slather on toast. Peaches (in light syrup and vanilla-infused syrup) to help me remember what summer tasted like. Chow chow relish that I'm planning on mixing into pots of hearty beans. Peach salsa to top tacos. And my favourite candied jalapenos that I eat on just about everything.
And now I can add dilly beans to the list. I made a small batch (2 pints) since this was my first time making them.
And I also made some more candied jalapenos for emergency purposes.