Google+ What I Made Today: MishMash of Pickles

Friday, August 29, 2008

MishMash of Pickles


Jalapeños, sweet peppers, green beans and Asian yard-long beans.

Plus two loaves of zucchini-walnut bread with cinnamon, ginger and clove, and two zucchini-sunflower seed breads about to hit the oven.

Oh . . . and I made this amazing garden-inspired celery and onion marinade/sauce for the pork ribs this evening. Yummylicious.

8 comments:

divaeva said...

silly lady - EVERYTHING you make sounds terribly yummylicious to me!
Did Ryan tell you that he finally has 3 tomatoes - he is such a proud papa!

Stockton said...

mmm, delish ... fall is coming!

5erg said...

Looks goooooooD!

annie kelleher said...

i can smell the bread baking!!! :)

Walk in the Woods said...

Annie . . . could you also smell the dog eating the bread? Like almost two loaves?

kittyism said...

I would probably do the same thing if I was the dog. What? No one is looking? Nomnomnom...

And I can open jars too... lol.

Really, it all looks and reads so delicious.

Stella & Sugar said...

wow, how long will it keep?
colors are beautiful

Walk in the Woods said...

Thanks Stella. *These* pickles are processed for keeping and - in essence - will keep for years, though they never "last" in the pantry that long!

The brine "pickles" also and those, being a natural fermentation process, keep in cold storage for several months, but they will continue fermenting and so this type of pickle will eventually become less-than-palatable, though still food-worthy if need be.