Hey Friends! This blog post is all about pickling! I'll admit, we went a little crazy with the number of okra, carrots, radishes, and turnips we planted this season. I talked Derek into doing one more harvest for me and I spent an entire day pickling lots of goodies for us to enjoy all winter long. Yum, Yum!
First up, is Okra! An Okra bloom is absolutely beautiful. It's amazing what nature can create for us to nourish and fuel our bodies.
Out of the bloom, comes the okra plant. Okra is best picked at 3-4 inches long. Any longer, and the okra will become slimy and hard. Therefore, okra needs to be harvested every few days to make sure it's picked at that sweet spot! I'll admit, this was very difficult for us to stay on top of this year!
Once the okra is harvested, you can choose to leave the okra in one piece or chop up the okra into bite size pieces. It's up to you! Add the spices (red pepper flakes, dill, chopped garlic, mustard seeds) to the bottom of the jar and fill with okra.
Next, in a small saucepan, combine 2 cups of water, 1 cup of vinegar, and 2 tablespoons of salt. Bring to a rolling boil and pour over the ingredients in the jars! Pressure cook the jars as usual, let cool, and you are done! I can't wait to dig into these treats this winter!
Next up, are the turnips, carrots, and radishes! These white turnips were a real treat for our crop share members this year. They were absolutely delicious and will be in the crop rotation for next year as well.
The recipe is the same as the okra (see above). How beautiful are these canned jars of pickled radishes, carrots, and turnips!?
Ah, the beautiful garden haul for dinner tonight, plus the pickled root veggies to enjoy this winter. Happiness in our hearts!
Contact us to get more information on becoming a crop share member for next year!
Peace and Love,