. . . have a wonderful time and eat delicious food.
On a perfectly beautiful day, gardeners harvested, prepared, and quick-pickled fresh garden crops.
Just about any vegetables and fruits can be pickled, and today gardeners demonstrated that.
When you have apples and a giant zucchini, to say nothing of many, many cherry tomatoes, get pickling!
Grace prepares the brine while gardeners prepped their crops to be pickled. This isn’t Grace’s first time leading a community pickling workshop—far from it.
Gardeners cut up fresh foods, creating unique, personalized pickling combinations of apples, beets, cherry tomatoes, dill, green beans, jalapeño peppers, nasturtiums, onions, radishes, tarragon, tomatillos, zucchini. Did I miss anything?
Pickling combos are limited only by one’s taste buds and imagination. Here, a gardener adds beans, garlic, onions, and dill to one jar, and carrots, garlic, onions, radish-greens stems, and zucchini to another.
Fresh garden vegetables look so beautiful, as does the seasoned brine.
Once the brine has boiled for a couple of minutes, it’s time to fill the jars. Garden gloves make good kitchen mitts for holding the glass, which heats up quickly.
Grace said to fill each jar to cover its contents but not so full that the liquid or food touches the lid. Gardeners covered each jar, put them in the fridge, and let the quick-pickles steep for forty-eight hours at least. Then comes the eating!
Want to try this at home? Here’s the recipe.
We’re already planning a pickling workshop for fall crops. Meanwhile, the flora and fauna—including gardeners and this bumble bee—will continue cherishing the garden.
