OK, so our garden isn’t very big. Maybe 30 by 15 feet and that’s probably stretching the truth a little. However, we try to cram as much as possible in that little space…and we don’t like to waste any of our meager harvests. So what we can’t eat immediately gets shared with friends and family or preserved for later. We can, pickle, freeze, dry or otherwise preserve as much of nature’s bounty as we can. Of course, with such a small garden, our preserving batches are small too.

For example, this week we picked the first of our banana peppers. Now we like banana peppers about any way you slice them…in scrambled eggs, stuffed, etc. This batch we decided to pickle. We used a combination of apple cider vinegar, sugar, salt and pickling spices.
Ended up with just two little pint jars but it didn’t take long and thats two more jars than we had yesterday!

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Thanks for looking…bart

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