Pickles!

This was an experiment. I used the same brine and canning techniques as my Grandmother's pickled beans formula. They turned out perfectly. The only thing I'd like to change is to try and keep them as refrigerator pickles instead of shelf stable pickles. The shelf stable ones taste delicious, but they lose that vibrant green color. Plus, they don't hold on to the crisp crunch that refrigerated pickles have. At any rate, I've sent these to multiple friends and they have all had rave reviews. Sure, it's not a "sweet", but even a Sweet Girl can make Sour Pickles.