Late summer/early fall is my favourite time of year. There’s so much wonderful produce available and so many options to preserve it. Preserving some of the produce you come across at this time of year allows you to experience the freshness and flavours throughout the winter.
Today we’re sharing a quick way to keep those garden cucumbers hanging around just a little longer. This is a refrigerator pickle recipe which means we are not hot water canning it, it’s not shelf stable, and it MUST always be kept in the fridge. You can keep these in the fridge for up to two months, but I promise they won’t last that long.
Small Batch Refrigerator Pickles
This quick and easy refrigerator pickle recipe makes about one 2-cup mason jar of pickles.
- 1 clove garlic, crushed
- 1 1/2 tsp salt
- 1 1/2 tsp sugar
- 1/2 cup water
- 1/2 cup vinegar
- 1 tsp pickling spice
- Add sliced cucumbers to a sterilized 2-cup mason jar, set aside.
- Add brine ingredients to a small sauce pan and bring to a boil.
- Pour brine over cucumbers.
- Allow jar to cool for about 1 hour and then refrigerate for up to 2 months.
- These pickles will taste great right away but will become more flavourful the longer they sit in their brine.
River City Cookery https://rivercitycookery.com/
The garden tomatoes are here! Can you hear our cheers through your computer screen?
We’ve been able to pull the first few vine ripe tomatoes out of the garden but we have many, many more green ones that are just waiting to ripen. Sure enough in a few weeks time we’re going to have more tomatoes than we know what to do with.
If you’re like us and you have a hundred in your garden or just want to take advantage of the super affordable tomatoes in store during this time of year, we have you covered. We collaborated with some blogger friends to bring you 25 ways to eat more tomatoes!
Quick Heirloom Tomato Salad – Eye Candy Popper
Summer Bounty Grilled Panzanella – The Grey Bell
Roasted Tomato and Olive Panzanella – Sugar Love Spices
Tabouleh – Bon Appet’Eat
The Perfect Simple Tomato Salad – My Kitchen Love
Canning & Preserving
How to Peel a Tomato for Canning – The Rustic Wife
Simple Roasted Tomatoes – Homemade and Yummy
Green Tomato Chow – My Island Bistro Kitchen
Oven Roasted Tomatoes – Cookery Nation
Moms Chili Sauce – The Rustic Wife
Oven Roasted Heirloom Spaghetti Sauce – Eye Candy Popper
Condiments & Sauces
Fresh Salsa – River City Cookery
Classic Tomato Sauce – Earth Food and Fire
Lunch or Dinner
Vegan Scalloped Tomatoes – The Taste Space
Roasted Tomato Basil Soup – The Food Blog
Summer Tomato Pasta – My Kitchen Love
Sausage and Eggplant Bucatini with Fennel Tomato Sauce – Diversivore
Roasted Fingerling Potatoes, Radish and Red Onion in Tomato Vinaigarette – The Yum Yum Factor
Easy One-Pot Classic Ratatouille – Bacon is Magic
Try Something New
Polenta Tarts with Honey Roasted Tomatoes – Beth Dunham
Catalan Tomato Bread – Bacon is Magic
Tomato Bruschetta – Kitchen Uncorked
Spicy Tomato Cobbler – Joe and Sue
Aged Goat Cheese Tomato Tart – Sugar Love Spices
We hope we’ve inspired you to eat more tomatoes! Please share your favourite ways to eat tomatoes in the comments below.
One of my favourite things to plant in the garden are fresh herbs. They smell fabulous and always add a great punch of flavour to many dishes – BBQed meats, salads, pasta dishes, even drinks – the list goes on! Unfortunately, we have a VERY short growing season, so the optimal time for using these lovely fresh herbs is short. Some herbs are hardy and you can over-winter them inside (like rosemary), others are not as hardy and love the warmth and sunlight summer provides (like basil).
There are a couple ways you can prolong the use of these herbs throughout the year that don’t include the hassle of trying (and failing) to over-winter the plants:
- Drying: it’s easy to dry all kinds of herbs in your house. You can cut herbs into bunches and tie them with string to hang in a cool, dry place. Visit Getty Stewart’s site for more info on drying and preserving herbs.
- Another great way to preserve these herbs is by freezing them. A regular ice cube tray is the perfect way to portion the herbs out.
You can strip the leaves off the stalks of the plant – above is rosemary and oregano. The rosemary leaves are not chopped and the larger oregano leaves are coarsely chopped. Fill the cube about half full – about 2 tsp of fresh herbs.
Beside the oregano, I have added some dill to the tray as well.
Before sliding it into the freezer, you can add either olive oil or water to these herbs to help preserve them. For this post, I added some extra virgin olive oil to the oregano and rosemary:
And water was added to the dill:
Fill the cubes until the herbs are completely covered.
Once they have frozen, you can easily pop them out of the tray and into a freezer bag, which makes it super easy to take one cube out at a time. They can be used for pretty much anything – add them to potatoes before roasting or grilling them in a package on the BBQ. Or, you can put them in a sauce on the stove top.