I’ve been thinking about my pickled pantry a lot lately, upon learning that one of my co-workers doesn’t like vinegar, which apparently extends into the realm of pickles, anything fermented, and most condiments. I’ve been craving sauerkraut, pickled beets, dilly beans, and pickled onions daily since this discovery. My mind is reeling; I can’t imagine not enjoying the satisfying crunch of a homemade dill pickle in the dead of winter, or piling a hot dog with tangy-sweet sauerkraut on a hot summer day. I’m salivating just thinking about it!
I thought it wouldn’t be until mid winter that I’d be reaching for the first jar of pickled goodness preserved from the garden, but those dilly beans were just too darn tempting after all the pickle talk at work, and I found myself finishing off my second jar last week.
They were so tasty — crunchy with a bit of a zing that left me happily drooling for more — that I rummaged through the cupboards to count how many jars I have left to get me through winter.
And the grand total is….
Three. A measly three jars of pickled green beans. Plus a jar of basil beans I canned on a whim. And, two weeks into December, so begin the calculations and planning for next year. Because I demand more beans! A whole shelf of ’em!
Not to mention, a basket of home-canned goodies would be a hit at a holiday white elephant gift exchange, but I don’t have nearly enough foodstuffs to give away. So, I’ll need to grow enough beans to line a whole shelf, plus extra for gift giving.
Cool, I can do that. Right? (I’m sweating slightly just thinking about it.)
Fortunately, the 2019 seed catalogs have slowly started trickling into the mailbox, so I don’t have much time to fret and agonize over it since I can start planning a little bit!
At the moment, I’m anticipating sowing lots of green beans, cabbage, cucumbers, and beets to ensure a properly pickled pantry in 2019 that will — hopefully — get me through the winter and into the spring of 2020, with a little extra for gift giving. My biggest goal for the next growing season is to preserve enough pickles that I won’t have to buy a jar from the store for a whole year. Because we sure do love pickles in the Osborne household. (This year’s goal was the same but with jam. So far, so good!)
In the meantime, I’m off to pickle some eggs in the refrigerator to satiate a craving that’s been driving me wild for weeks, and maybe curl up with a seed catalog or two. Have a good week, everyone!