Today we cut up two Ruby Queen Beets for cooking then freezing. We will enjoy this Winter. Look at those gorgeous rings! You should smell them… oh my goodness – you can smell the Earth in them! Joy!
Sauer beets were started about a week ago. Same brining process as regular ol’ pickles. Practicing lacto-fermentation with these, not canned via water bath/pressure cooker. Gordon is experimenting!
Speaking of pickles…
This is just the haul from yesterday: 5 pounds of cucs! (That we found.)
Check out CUC-Zilla! Muhahahah!
This giant will become sweet cucumber relish.
These cute little cucs will become extra garlicly lacto-fermentation dill pickles.
Just like this… Extra garlicly lacto-fermentation dill pickles in the making!
I just think it’s pretty!
I asked Mr. Gordon to make some bread and butter pickles, too. A mandolin works well to create extra thin cucumber/pickles.
Into the jars, you go! We’re using some orange peppers (not from our garden) and onions.
Seriously, you have to admit, it’s a thing of beauty! (Lots of turmeric, too.)
Of course, making pickles in the crock!
Do you make pickles, cucumber or otherwise?
Any suggestions for other types of veggies to pickle?