Content
@
0 reply
0 recast
1 reaction
adrienne
@adrienne
Doing some quick pickling with the veggies from the backyard garden. We’ve got string beans, jalapenos and cucumbers. Cut em up. Place in jars. Add some garlic cloves, dill and other spices. I went with fennel seed, dill seed and some peppercorns. Bring vinegar, water, sugar and salt to a simmer and then pour brine to fill the jars. Bring to room temp, put the lids on, and place in fridge.
15 replies
0 recast
65 reactions
Jay
@marx
Nice work! We’ve had a few good canning sessions this year so far.
1 reply
0 recast
1 reaction
adrienne
@adrienne
Thx. I haven’t ventured into “real” canning / preserving yet. The fridge pickles is a safe lane, but maybe next year I’ll try :)
1 reply
0 recast
0 reaction
Jay
@marx
It’s actually not much harder, you have done most of the work already. You just have to wipe the rims, screw on a lid and process the jars in boiling water. The result is different and you probably need to change the recipe, but then you can have the flavors of summer in the depth of winter. Not as applicable to pickles as it is to fruits, but it’s well worth the effort!
0 reply
0 recast
0 reaction
