Garlic and chives

At the end of harvesting in the fall, I often have scrambled brains, I'm sick of gardening (temporarily) and garden in a daze.  Yesterday I was inspecting my garden and realized that I had planted garlic bulbs in the fall!  I have selective gardening memory loss.  Oh well, glad to have Garlic!  Oh, and the oregano is green and the chives are up as well!

Rhubarb is up!

Super Easy 24-hour Speecy-Spicy Pickled items!

Just pickled the Speecy-Spicy carrots and greenbeans:

I took a recipe from Eatingwell.com and modified it a few times to come up with this:

2-Cup Canning Jar

Carrots or beans or cucumbers to fill the jar loosely (cut the vegetables into whatever you want your pickle to look like - spears, slices, whatever)

1 Cup Water

1 Cup White Vinegar (the cheap-o cleaning kind)

1 Tbsp Kosher salt

1 Tbsp Sugar

2 Cloves Garlic, chopped in half
1 Jalepeno Pepper, top removed, chopped in half

2 Big sprigs Fresh Dill

1 Tbsp Peppercorns

Blanch the carrots and beans (don't blanch cucumbers) by boiling them in water for two minutes, then taking them out and dunking them quickly into an ice-bath.

Put the carrots beans or cucumbers in the canning jar with
The Garlic, Jalepeno Pepper, Dill and Peppercorns

Bring the Water, Vinegar, Salt and Sugar to a boil, stir to dissolve the sugar and salt

Let it boil for two minutes

Pour (carefully, HOT!), into the canning jar filled with veggies.

Put the top on, throw it in the fridge, test it 24 hours later (or sooner if you can't wait).  Tastes best after 24 hours.

In your fridge they can last 30 days (but they won't be around that long).  You can use a canning method for homemade pickels so they can be stored at room temperature for up to 1 year at eatingwell.com/go/canning

Peas!

Peas!