Weeks after I sacrificed three pounds of cucumbers to relish - the best relish I've ever relished, by the way - I found myself in a pickle. A delightful pickle that began with a visit to the farmers' market and my friend, Sapphira's stall. Working together she and I loaded my netted produce bag to hit precisely four pounds. The exact amount required called for by the Ball canning guide.
Hours later, I substituted dill seed for dill head, added a bit of sugar on a whim (last year's dills were VERY dill) and poured my favorite cleaning compound (vinegar) over nine jars of hopeful pickles. Boiling and bubbling and freeing air bubbles, I lined my garage shelves with future delights.