I can probably count the number of times we had store-bought jam, pickles or salsa in the fridge in my house growing up on one hand; every summer my family (just my mother and I as I got older and more interested in food preservation, and my brother got less interested) would go picking a variety of berries - strawberries and raspberries mostly - and and then make dozens of jars of jam both to eat and give away. When we moved into a house with a yard that allowed for it we started growing tomatoes, cucumbers, dill and (for the first time this year!) garlic for making our own homemade pickles and salsa. Since becoming an employee of TapRoot and after not being able to garden at all this year save for a small flower box and grow bag of tomatoes, I decided to do my pickling with produce from our lovely farm :).
This year at TapRoot we currently have two different pickling packs available (for dilly beans or cucumbers, as well as bulk cucumbers for bread and butter pickles) and hopefully more variety coming soon! I got myself one of each of the pickling packs and grabbed a couple of zukes and carrots that I had in my fridge from the weeks shares to make a couple jars of "mixed" pickles.
- One dilly cucumber pickling pack containing 10 pounds cucumbers, two heads of garlic and a bunch of dill
- One dilly bean pack containing the same, replacing the cucumbers with 5 lbs of yellow beans
- 10 small carrots *
- One green and one yellow zucchini *
- Dried cayenne peppers *
- Red pepper flakes *
- Mixed peppercorns *
- Fresh thyme and basil *
- Bernardin pickle crisp - my mom and I use this because we highly value crispy pickles. Mushy = yucky and usually if they're not crispy we end up tossing them anyways.
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