If there was one word to describe our kitchen this week, it would probably be pickles.
Pickles upon pickles upon pickles.
Canning season is in full swing around here, and at this point, I think the entire house may permanently smell like vinegar.
If you’ve walked through our front door at any point this week, you’ve been greeted with the unmistakable aroma of pickling brine. Forget the fall candles; apparently, our seasonal home fragrance is Eau de Vinegar.
Between garlic dill pickles, gherkins, and pickled pepperoncinis, I’m not sure the smell is ever going to leave.
But my family LOVES pickles, so every jar that goes onto the pantry shelf now is one less jar I’ll need to buy later. At least that’s what I tell myself when I’m standing over another pot of vinegar, wondering if my house will ever smell normal again.
20 Pounds of Cucumbers Later…
This week I processed about 20 pounds of pickling cucumbers.
Most of them became our favorite garlic dill pickles. They’re one of those pantry staples that never seem to last long around here, so I try to put up as many jars as possible while the cucumbers are plentiful.
Unfortunately, I did lose one jar in the canner this week.
If you’ve ever canned, you know the heartbreak of opening the canner and realizing one of your jars has busted. All that growing, washing, chopping, packing, and processing… gone.
It’s only one jar, but it still hurts a little to watch all that hard work go to waste!
Thankfully, the rest survived, and the pantry is now stocked with plenty of garlic dills for my pickle-loving family.
Some of the cucumbers were pretty small, so I decided to try something new with those: gherkins!
I’ve never made them before, so we’ll have to wait and see how they turn out. That’s one of the things I love about preservation season. Even after years of putting food away, there’s always something new to try.
My First Homegrown Pepperoncinis
Speaking of trying something new, this was also my first year growing pepperoncinis in the garden.
I was finally able to harvest enough to make my very first jar of refrigerator pickled pepperoncinis!
It’s just one jar for now, but I’m thrilled!
I’m excited to see how they taste after they’ve had some time to sit in the fridge, and I’m already hoping the plants keep producing so I can make more.
An Abundance of Bell Peppers
Peppers were definitely another theme around here this week.
I received an abundance of bell peppers from our local co-op, and rather than trying to use them all fresh, I loaded up the freeze dryer.
I managed to fill eight trays!
Those peppers will be stored away and used throughout the fall and winter in soups, chili, casseroles, and whatever else we’re cooking.
I love having freeze-dried vegetables on hand because I can simply grab what I need and toss them into whatever I’m making. It’s one of those little conveniences that makes all the work we’re doing right now worth it later.
Homestead life is always preparing you for the next season.
School Has Officially Begun
And speaking of new seasons…
School has officially begun.
Lord, give us strength.
We’re officially back into our homeschool routine, and while homeschooling our kids is truly such a blessing, I’d be lying if I said I didn’t feel the stress that comes along with it too.
There’s a lot to juggle.
Lessons, schedules, activities, housework, meals, homestead chores, preserving food, and somehow we’re supposed to keep everyone moving in the right direction through all of it.
But I’m also genuinely excited for the kids.
I’m excited to see what this year holds for them, what they’ll learn, how they’ll grow, and what challenges they’ll overcome.
I know it’s going to be busy. There will undoubtedly be days when nothing goes according to plan, someone can’t find what they need, and I’ll be counting down the days until Christmas break.
But I’m praying for a wonderful year.
I’m praying for patience and wisdom for myself, perseverance for the kids, and God’s guidance over our entire school year.
Filling the Pantry and Opening the School Books
We’re officially in that funny time of year when two seasons seem to collide.
The garden is still producing. The canner is running. The freeze dryer is full. The pantry shelves are filling.
And now the school books are open too.
It’s busy, a little chaotic, and sometimes overwhelming, but there’s also so much to be thankful for.
Food to preserve. Children to teach. A garden that’s producing. A pantry that’s filling. A home to care for. Another year together as a family.
So we’ll keep filling jars, opening school books, and asking God for plenty of strength along the way.
“I can do all things through Christ who strengthens me.” — Philippians 4:13
Here’s to another school year, a full pantry, and hopefully enough pickles to make it through winter.
Although with my family, I’m not making any promises about that last one.
From our homestead to yours,
Eliza
