Vegan Sausage and Pickles

Just as the title suggests... Pawl and I made some vegan Chorizo sausage from the Vegan Brunch cookbook and I also made about 8 jars of dill pickles. I hate the combination of quart jars and my smaller water bath canner. You can only do 3 jars at a time. I think next season I'll invest in a nice big pressure canner which'll also have the added benefits of being able to can tomatos and other such veggies.

The sausage (can you believe it's not meat?):


The pickles:

This recipe was nice as it had no added sugar. I might add a little bit of tumeric to the next batch of dills I pickle for a little colour. The garlic and dill heads are both also from my garden. I love making pickles! yum!