On June 1, I canned the first pickles of the season. I put up 6 pints of Dill Green beans and 6 quarts of Sweet and Spicy Cucumber Pickles. I am growing 3 kinds of Beans; Brittle Wax Yellow beans, Tenderpick Green bush beans, and Roma II flat Italian beans. I added 6 large fresh garlic cloves to the Sweet and Spicy pickles. I brined it with the cucumbers and onions, then roughly chopped it and added it to the vinegar mixture.