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?