I love anything pickled and I love the idea of eating from my garden all year long. So I was really excited to learn how to “put by” my own vegetables. Putting food by is the classic reference for food preservation, e.g. canning, drying, preserving and freezing. Last summer I learned how to pickle and can green beans, cucumbers, spiced carrots, and peppers from my garden and okra that I bought at the Farmer’s Market. This year, I have tailored my garden plans so that I am growing plenty to can. It’s going to be a pickling kind of summer!
These are a few photos from my pickling project last year:
