We have made loads of new pickles these last few weeks – naturally fermented vegetables made with the help of lactic acid producing bacteria.

The latest batch is in the kitchen getting started. 
Earlier batches are cooling down and fermenting in the cellar. 
  
And the garden is still producing buckets of cucumbers to ferment. 

As well as cabbages and carrots   

  

 

So far it’s been a fantastic year for growing vegetables and pickling.

So much so, that I’ve had to invest in about 50 new pickling jars. I buy used ones too, when I find them.  

 

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