I normally try and post about something garden related on Thursdays, but alas….. things are going downhill in the garden department. We are descending into Arizona’s equivalent of winter….. but instead of snow and ice, we have hot and hotter.
Today it was 108 degrees in the shade. My chickens are panting on the regular and my garden is all but fried. I have a few hold outs – armenian cucumbers, some sad looking pumpkin seedlings, okra, and some yard-long beans. Other than that, we are well on our way to kaput.
However, now is the time that I am trying to preserve the harvest. I’m freezing tomatoes for making sauce later on. I’m making and freezing pesto. And today, I tried my hand at making refrigerator pickles.
Quickly, before I get to the recipe, I have a confession to make. A confession that means you, dear reader, might take away my self-applied moniker of “homesteader.” The confession is this:
I have never canned anything.
There I said it and now we can all move on. Canning intimidates me! I decided to start small and easy. We’ve been getting a lot of cucumbers lately and I decided to try my hand at making refrigerator pickles, which don’t really take any true canning skills. I drew heavily from the recommendations in Martha Stewart’s recipe.
Here’s what i did….
Well I have good news! I recently joined up with a group of bloggers to put together 50+ recipes like this one into an ebook cookbook. The cookbook is filled with homemade recipes for condiments, toppings, snacks and pantry staples.