I made one batch this morning and combined a few recipes. Kroger use to sell spicy pickles that I liked so in a few jars I added black pepper corns and a dried hot pepper. Others I just used Dill and coriander. Then I made a batch with a garlic clove using the basic vinegar pickling recipe in all of them. I canned them ( knowing they will lose their crunch) because the shelf life is much longer than refrigerated pickles. The longest shelf life I have seen for refrigerated pickles is 3 months and there is no way I could eat all these pickles in 3 months.
How many quarts did you make?
I know, the first time I canned I was hooked. It was so exciting to have something shelf stable and beautiful in a mason jar. (Except when I can meat, that’s not so pretty!)