10/11/2026
The last of the Lebanese pickled turnip (they join 20-30 jars of their fellows) red and yellow tomatoes (doing 10 -20 jars every other day, about half of the tomatoes have ripened so far) and Russian Bear pickles. I love this recipe because if I make refrigerator pickles and they are bitter or turn fizzy, I can rescue them and turn them into a type of bread and butter pickle. Luckily, it's Sunday tomorrow so I can take a break. After that I attack the beets, carrots and potatoes we harvested before the bad weather hit.
I am grateful for all that the garden produced this year and am looking forward to relaxing in a week or so when it is all stored, dehydrated, frozen or canned.
