This Saturday at the Micheltorena Garden, lead by neighbor and volunteer Jason Jones, we pickled some of the garden veggies. About 10 volunteers brought jars and got together for the experiment, part of exploring different ways of using the garden bounty. It started about noon after a couple of hours of tending the garden = watering, composting, weeding, trimming….
Jason explained that this was a quick pickle, to let stand for 24 hs and then move to the fridge and consume within the week. The brine had white vinegar, sugar, pepper corns, turmeric, onions, and other spices. We picked and sliced cucumbers, carrots, peppers, tomatoes, radishes, zucchinis, and basil. We filled the jars and capped them, and celebrated the effort with a garden salad.
Can’t wait to open my jar and taste the result! They sure look pretty!