Canning experiments

Did I mention I love to Can?

Pickled Cherry Radishes

These are Pickled Radishes.  I know, never heard of this.  Well I haven’t either, but who cares.  I love to Can.  My Dad planted a 50 foot row of cherry radishes all in a big wad of plants.  We could never eat all of these so I decided to play with them.   These were Canned in white vinegar and a 1/2 tsp of salt.  I think they’re pretty to look at, but it’s odd how the red came off the radishes and dyed the juice.   I am thinking about dilling some.  Why not?

Here’s a picture of yesterdays pickin’s from the garden.

Cucumbers, Sweet Banana Peppers,  Zucchini, and Yellow Squash

I also dug up about a dozen purple onions and hung them up to dry on the back porch.  There were a few small onions so I used them to Can a mixture of cucumbers, zucchini, sweet banana peppers.  I dilled this mixture with apple cider vinegar, salt, garlic, and dill stems.  Made 2 qts. and 1 quart of dill pickles.

Today I’ll be slicing the yellow squash to freeze for future fried squash.  YUM!
Tonight we plan on digging up the rest of the onions.  The days are so hot.  I prefer to go out after 7pm to do anything in the garden.

 

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