I spent a good portion of yesterday morning in the garden,
watering, weeding and harvesting.
Peppers are coming in, and with three entire
large garden boxes dedicated to peppers,
I'll be processing and freezing them for the next few weeks.
I picked a huge bucket of hot peppers
and turned them into our pickled hot peppers
(I've mentioned before that they are a favorite condiment,
and Hubbs eats them on everything.
(Ok.... well not on ice cream!)
Growing over this trellis are the Mexican sour gherkins.
I picked the rest off them, as well as a few smaller cucumbers...
and put them in brine to ferment.
This is unbelievably easy to do.
On top of the cucumbers is a wrap leaf...
there to hold them down under the brine,
and also, as I've read- to help the cucumbers retain their crispness.
You may remember that I did this with the first batch about 3 weeks ago.
Those dill pickles are the best I have ever had!
I am excited to try fermenting even more vegetables.
After several years of less than stellar grape harvests,
it looks as though this year is going to be a great grape year!
These grapes are on a newer vine on the garden fence.
They are a white variety, and most are still pretty sour.
But, I did happen...