The garden is slowly starting to churn out vegetables. These three huge tomatoes were nice to come home to. As I write this, Vince is walking one of them over to his mother’s house a few houses down.

If it looks like we’re going to have more tomatoes than we can eat I’m sure we’ll share them, but I sure would like to find a way to preserve them to take a taste of the garden into the winter.

The garden is doing really well this year. This is the first year we tilled in some of our compost from the previous two years. The compost had reduced to a dark, black soil loaded with earth worms. This fall, we should have a lot more to take out of the compost bin and till into the garden plot.

Please tell me you reacted the same way I did when you read that title. I had never heard of frying pickles until I told some co-workers that I made pickles for the first time last weekend. Apparently fried pickles are great, but not this kind of fried pickle.

This morning I forgot that I didn’t write the date they were made on the jar, so I’m popping the pickle jar photo into a post here so I can remember when they were made. From what I read, you have to wait about 2 months before they are ready to eat. They keep for 2 years.

You can see the recipe I created from a couple of different recipes here. I added pepper corns and jalapeno seeds to spice it up a bit. These pickles were made from our first batch of cucumbers. Last year, we had a few we just didn’t eat because they came in all at once. This year I’m going to try pickling and see how that goes.