This year we went a bit crazy with the pickling. Although I doubt we’ll have any trouble eating all of these in the next few months…
Last year was our first time trying to can food, and it went well, although we were a bit nervous about doing it right. This year it felt a lot easier. Practice really does help, and so does the presence of an avid canner (thanks, Amy)!
We made pickled cucumbers, beans, and carrots. Spices included dill, coriander seeds, peppercorns, dill seed, mustard seed and lots of garlic.
If you’re interested doing some pickling yourself, check out the site Food in Jars. There are great recipes and instructions for new and experienced canners and picklers.