As you clear out the remainder of the garden in fall you can put up some jars of pickled vegetable assortment. This will help to use up the end of season veggies where there really aren’t enough to do a lot of single vegetable canning.
These veggies are pickled in a sweet and salty brine and you water bath can so they can go right into the pantry to be enjoyed later on in the winter time as a side or snack similar to bread and butter pickles. Natasha’s Kitchen shares the recipe and while she cans them in the oven as they do in some countries. In the US we use the water bath canning method. I love the way these vegetable look with the variety of colors and shapes.
It is a great way to put up the bit of things left in the garden. While she didn’t add any I am sure you could add green beans, okra and other veggies that you may have left. I have a bunch of green beans that came at the end of summer. There are not enough to make as a side for dinner but if I made 3 or 4 jars of these pickled veggies they could be added and used instead of composted. So as you shut your garden down for the fall being in those little bits of leftover everything and can some jars of pickled vegetable assortment to use them up.
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