In addition to baking this summer (which, by the way, is a nightmare in a Brooklyn apartment kitchen in the summertime), I also spent some time working on pickles and preserves. Here's what I've got so far:





Those are oregano pickled carrots on the far left. They came out ok. The recipe was a little too sweet for my taste, but I eat them with cheese and crackers at night. The spicy garlic dill pickles are pretty amazeballs, if I do say so myself, which I just did.



Here, from left to right, are summer peaches preserved in light syrup, spicy pickled beets (amazing), pickled garlic, and most recently, Jack Daniels apple preserves (probably best with cheese at a party or something.

Anyway, just sharing. I want to do more pickled beets, because I love them, and some pickled eggs. I also have a shit ton of creamed corn cooked and frozen, as well as a gallon-sized bag of frozen, organic blueberries from our CSA membership this summer.

The impending winter doesn't seem as scary...