Garden To Table Preserves
I'm starting to really love growing my own food with my family. Once you start cooking from your garden, it becomes really hard to spend 8 times its worth in a grocery store. This summer our harvest has included melon, okra, potatoes, onions, peppers, tomatoes, and my absolute favorite: cukes. Let's get into these small batch spicy, sweet, + garlic pickels. YWF recipe picks are about keeping it simple- who's got the time?
This process was a lot harder than I anticipated, but I'm glad that I went through with this project. It was a challenge, but kept me on my NYE resolution game of clean eating + new experiences in the kitchen.
I used a mix of recipes and of course maternal sage, but here's a great recipe to follow to get you started. You can change up the seasoning and flavor style to your individual liking. I didn’t add any chemicals or pickling crisp + I’m letting the cans sit for about 6 weeks prior to opening. I kicked it old school + gave the jars a 15 minute water bath to preserve the vegetables, but you you easily do quick pickles in the refrigerator, you’ll just have to use them up earlier.
Let me know if you make this yourself below! Happy canning.
Best, Dr. Dyce
after adding pickling brine