In Our Kitchen: Pickling, Garlic and Eggs

The title may seem confusing if you do not understand the use of a comma.

Yes, the shelf is set to fit canning jars

Yes, the shelf is set to fit canning jars

I spent an entire afternoon canning 36 large jars of pickles. Go here for the recipe.This happened because when I bought the 20 lbs of cucumbers from the farmer in the morning he just eyeballed the amount. Turns out he sold 35 lbs to me instead. After weighing out all the produce I realized I needed another case of jars and two more gallons of vinegar. It looks like all my trading this year will be in pickles, which is a good thing since the weather really is affecting the fruit so I am not swimming in extra jam right now.

Almost all the bulbs are the same size

Almost all the bulbs are the same size

Speaking of the weather the garlic finally was ready to harvest.  The empty space it left is already being fought over by the squash and sweet potato vines. After braiding the garlic, I like to let it hang for at least a month before using any, but since I used all the remaining garlic from last year in the copious amount of pickles I may have to break that rule a little.

The hot pad is looking forward to a slice

The hot pad is looking forward to a slice

We had a little leftover salmon and I thought what better use than in a light breakfast souffle. Of course I overslept so breakfast turned into brunch. Yipee Bloody Marys and Mimosas.

To get a peek inside other bloggers’ kitchens hop on over to Fig Jam and Lime Cordial for her monthly roundup.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Garden, How to, Rants, Things in Jars and tagged . Bookmark the permalink.

15 Responses to In Our Kitchen: Pickling, Garlic and Eggs

  1. Mr. Militant Negro says:

    Reblogged this on The Militant Negro™.

  2. Misky says:

    Those pickles look tempting! >

  3. Your pickles are amazing. Not only are they a great way to preserve and eat cucumbers, but they just look so beautiful on a shelf.

  4. SeattleDee says:

    Your souffle looks divine, a perfect brunch treat.

  5. Eva Taylor says:

    My dear Mom used to make pickles, so yummy! Lucky you to have gotten so many cups!

  6. I know it’s all about the pickles but that soufflé is impressive indeed. I can imagine you trying to open the oven, get the photo and serve it before it deflated. That’s dedication!

    Thanks for the tour.

  7. Kirsty says:

    You know, I have never had a souffle. Never eaten one, never made one. Your breakfast salmon was one sounds light and tasty for starting the day with. I must look into them further. I’m sure they aren’t as hard as I make them out to be!! Happy pickling! cheers Kirsty

  8. ladyredspecs says:

    Lovely souffle, it’s been a long time since I made or ate one> Brunch rocks…

  9. Ania @ Milk, Toast and Honey says:

    Oh I do love pickles! On my list to make this year too. Bloody Marys are the best part of brunch 🙂

  10. WOW Those pickles look great and look like ones my mum used to make! Your souffle looks delightful!
    Thanks for this month’s kitchen view also!

  11. Moya says:

    I love pickles too, but how do you get through 36 jars? 🙂

  12. That is an amazing amount of pickles! Jealous of your garlic.

  13. Bargain!! 35lbs for cucumbers for the price of 20! Your pickles look delish, wish I was close enough to trade for some of them! 🙂

  14. Fresh garlic & pickled cucumbers – you’re ready for anything now 🙂 Is it important to dry the garlic for 1 month before using? My brother-in-law is growing some & before I eat some I thought I’d ask. Yummy looking soufflé too

  15. wow that is one heck of a lot of pickled cucumbers! what will you do with it all? souffle looks fab. so nice to have home grown garlic.

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