IN A PICKLE

Pickling is one of my favorite methods of preservation.  It’s easy and the results are a treat for the tastebuds.

The 50 lbs of elephant garlic has cured for over 2 months (in the garage) so some of the cloves were ready for pickling.  This is my first go around with picking garlic (never really had a surplus) A fellow urban homesteader who loves garlic sent me his favorite garlic pickle recipe – thanks G!   Looking forward to mashing the cloves up and mixing it with butter as he suggested.

There are loads of yellow and green summer squash which I turned into squash pickles.  One, of course, can eat squash pickles just like cucumbers but what I like to do is chop the pickles up and put them into a veggie pasta salad.  Gives it a nice little kick.

Yesterday, today (and probably tomorrow) the kitchen continues looks like a war zone!  Produce everywhere, canning jars and supplies – oh and the mountain of dishes!  I don’t mind the canning as much as I do the mess we leave in the wake.    And with the harvest starting to pour in, there were certainly interesting mix of odors coming from the kitchen these last few days — spicy apple butter and eye watering pickling solution.  MMMMM – my favorite time of year.

Preservation is food security at its best.

What are you preserving?

Comments(14)

  1. EBee says:

    Yesterday, I made sweet pickle relish and dill pickles. They’re my first try. Looking forward to trying them. It’s wet and cloudy, again, in Georgia. Squash and pumpkin blossoms aren’t “setting”, some mildew!, but the cucumbers are lovin’ it. Love your pictures! Thanks.

  2. Laura @ Laura Williams' Musings says:

    I love Canning Season!! I grew up watching my Mom can. She used to run us children out of the house when she used the pressure canner. lol It was an old rocker style. Scared all of us. It scared me so much that I was afraid to even have a pressure canner for a few years. I finally gave in though and got one with a dial on it. Love it!

    Harvest Time is a second favorite of mine. I remember sitting on the porch with Mom and a friend or my granny, snapping beans or shucking corn. Ah, the memories.

    Now I get to share all that with my children and make memories of our own here on our mini farm.

    Thank you for always taking time to share pictures, stories, and more. They bring back memories of times gone by for me.

  3. Mae Bird says:

    I had a surplus of jalapenos… so I pickled those, one of my favorites!

    I also had a ton of tomatoes, but I didn’t want to make sauce and can (didn’t have time while they were ripe and ready), so I slow roasted them and stored them in the fridge/freezer… It was my first time doing this and it was amazing! They taste like candy!!

    I have a bunch of squash growing, I might just pickle them, thanks for the idea!

  4. Michelle says:

    So far I’ve only made two batches of jam…one peach and one strawberry…both bought from local farmers. I plan to pickle beans and cucumbers later this summer…also to be purchased from locals. Eventually, I’ll be able to grow enough to preserve my own harvest…someday. Until then I keep practicing!

  5. The Kitchenette says:

    I made zucchini and summer squash pickles. Now I’m thinking of making sugar snap pea pickles as well! Admittedly my veggies are coming from a farmer’s market and not from my garden.

  6. Susan says:

    Laura’s mom must have had the same schooling as my mom — it was the same for me, and I only just this year have overcome my aversion to pressure cookers/canners enough to actually use the ones I have.

    So far this year I’ve made nectarine and pear butters; I have 7.5 pounds of armenian cucumbers waiting to be pickled; I’m trying to decide if I make this first batch all into dill or if I make my mom’s bread and butter pickle recipe first.

  7. Wendy says:

    Strawberry jam, drying some herbs, and I’ve started trying to can things like beans and soups.

    It’s so much easier to pull a jar of baked beans off the shelf – especially when it’s the end of the day and we’ve been busy working or at classes.

    So, whenever I’m not working on preserving the harvest, I’m working on canning something else – especially things we might normally keep in the freezer. It’s just better to have it safe in a jar than to risk losing it during power outage ;).

    I’m going to give squash pickles a try this year. I love pickles, too :).

  8. Mavis says:

    This year I set a goal for our family….mostly inspired by the urban homestead 🙂 We are trying to grow 2,000lbs of produce in the backyard. So far I have canned 27 pints of peas,43 1/2 pints of jam,14 pints sweet cherries, 2 pints beets and 26 pints of rhubarb sauce…I am hoping to fill the remaining 400+ canning jars I have left with tomato sauce, green beans, corn, raspberry jam and some other stuff I haven’t thought about yet. We even have 4 chickens…..and they started laying last week…10 eggs so far. Having a blast in the Pacific Northwest, Mavis

  9. Stacy says:

    Have had a massive amount of zucchini at the moment and made bread and butter pickles from them (My first ever experience of canning!) They look beautiful! Also canned a batch of watermelon rhind pickles. Can’t wait to give them a try!

  10. Candace says:

    This is the first year I’ve canned, and I love it! Not everything comes from my garden but I make do with what I have and am given. So far, I’ve canned 9 pints of blackberry jam, 6 1/2 pints of salsa, 2 quarts and 1 pint of bread and butter cucumber pickles and 1 pint of jalapenos, some refrigerator cucumber dill pickles and jalapenos. Put some stuffed jalapenos in the freezer. I have dried tomatoes, zucchini, and jalapenos. I have a bumper crop of jalapenos this year. Will probably be canning some more pickles soon as the cucs are rolling in.

  11. Mary in Oklahoma says:

    Does anyone care to share their favorite pickling recipes? I would love to know the garlic pickle recipe and a good bread and butter recipe.

  12. Erik in Minnesota says:

    I just pickled some sugar snap peas from the garden. It was a speedy pickling recipe, not for long term storage, but for consumption. It was nice to not have to wait so long to taste the fruits of my labor.

  13. Christine says:

    Anais, I understand the war zone!!!! How do you-all deal with dishes, jars, clean up of utinsels? I don’t see listed a dishwasher, so I’m guessing you-all hand wash.

    We moved from IN where we accomplished 55 qts. of canned food last summer, all with hand washing. Now we have a dishwasher in WY and are starting all over again with food production. Ironic. I think if I could have one electric powered appliance it would be the dishwasher. I could find was to deal without the others. But duirng canning/food preservation time I love the speed of a dishwasher.

    Just wondering what happends at your place?

  14. Mary Hysong says:

    I don’t own a dishwasher either, never have, never will. Washing up can be a chore sometimes, but hand washing doesn’t really take that long and it doesn’t heat up the kitchen like a dishwasher does. Besides, I’d rather have the cabinet space!

    It’s all your fault Anais, you kept mentioning this and that recipe came from the book “Nourishing Traditions” So of course I had to get a copy 😉 & I’m loving it!!! I made their dill pickle recipe as soon as we had enough cukes to fill a jar & I really like them. I haven’t eaten a dill in years because the store ones taste so strong. Can’t wait to try some more different things in that book.

    Besides that, the dehydrator is going a lot. With the high humidity of the monsoon season just sun drying isn’t an option right now. A surplus of small tomatoes dried, along with a bit of beef jerky, some herbs [I just air dry them].

    This week my moms tree was over run with ripe plums, especially with bird pecks, so the solar cooker is making up a batch of plum butter right now. This evening I will probably do up a bunch of apples for the dryer. I got them really cheap on sale a few weeks ago, but they are getting wrinkly. ;-0

    Soon there will be Super Italian paste tomatoes for sauce, mmmmm yummy.

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