House Creature #6

Pickle everything, Articles of Interest, and using the good stuff.

This past weekend we went out of town for a wedding, and while we were gone, Minneapolis got the heaviest and most intense storms of the summer so far. We came home to a jungle garden. Our plants partied hard - they got drunk on all the water, doubled in size, and promptly fell over.

I spent a good chunk of the morning adding cages and trellises, pruning, tying twine, and harvesting overgrown veggies. We’re currently harvesting… radishes, snow peas, snap peas, cucumbers, kale, shishito peppers, serrano peppers, zucchini, mustard greens, and alllllll the herbs.

We are officially entering garden overwhelm season, where, daily, I ask myself, “Why did I plant 2 cucumber plants?” and, “Who did I think was going to eat all of this (fill in vegetable here)?”

So today, we’re diving into my favorite way to use up, preserve, and consume the overwhelm - the refrigerator pickle! It is my secret weapon all summer long. I learned this super simple process while working in the University of Michigan Hillel kitchen, and now I use it most weeks May-October.

Refrigerator Pickles are Magic