Or what I hope is cajun pickles. Did slight dill with jalapeno, garlic, little onion and little crab boil in the brine. So the pictures is half of the 16 quarts. I canned them Monday so it was one week. Ideally 2 or 3 for best. But ok after one. So popped one open. Classic crispy dill with garlic. Plus a Cajun kick with little hot from the peppers. As after taste the spicy lingers. In one more week or or two willll be just right. Be more scipcy instead I will post later on what went in them as I had some PMs. As to what it is.
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But seriously, those look delicious!
