My little garden doesn’t produce a lot of any one thing, so I had a small and very assorted harvest from my garden last Friday. A couple of baby carrots, a Red Torpedo onion, a shallot, some mild jalapeños, a banana pepper, some green currant tomatoes, a baby chioggia beet, and a few Mexican Sour Gherkins. I crammed them all into a little jar and poured in some pickling mix, using the proportions in this recipe (the reciple I used last time proved too salty). I like the idea of having a pickled snapshot of all the things in my garden right now.
Since this meant I was going to be doing some canning, I decided to can up some rhubarb sauce as well. At some point this fall or winter I’ll open these up and have a taste of summer.