So, it's kind of an exciting week here.

I'm making plans to have a bunch of people over to make applesauce and learn canning basics late in October.

I'm working on plans to get a weekly Stitch N Bitch going.  I finally finished both of the baby afghans.

We're little by little getting some pretty major household projects done, and the sauerkraut seems to be working out much better this time around.

We've been out and about a lot and my work schedule has been pretty unpredictable, so there hasn't been much cooking happening, but at least we using things we've canned.

We need to decide what we're doing with our pears, too, so if anyone has any ideas, let us know.  We're thinking pear sauce and brandied pears, but I need to find out if I can preserve either of those because we'll have enough pears, until all is said and done, that we'll need to do something to save some of them for later.

Any ideas?  Let me know!

Bok Choy Fridge Pickles

We've been making loads of pickles this year.  Mostly cucumber fridge pickles.   Some processed ones.  A couple jars of pickled onions.  Then I saw on the Fresh Preserving Website...

BOK CHOY!

Bok Choy?  Really?  I like bok choy.  Let's try it.

So, I made it up as I went and this is what I got.

3 clean Pint Jars
1 head Bok Choy
1/3 tsp Chinese 5 Spice Powder (per jar)
1/4 tsp Crushed Red Pepper (per jar)

2 cups White Vinegar
1 cup Water
1 Tbsp Sugar
1 Tbsp Pickling or Non-Iodized Salt
1/2 piece Fresh Ginger Grated
2 cloves Garlic

Chop the Bok Choy stalks into roughly bite-sized pieces (save the leafy parts for stir fry!), and pack into pint jars, leaving about 1/2" headspace.  Add 5 Spice Powder and Crushed Red Pepper

Combine remaining ingredients in a small saucepan and heat until boiling.  Pour hot liquid over Bok Choy in jars, leaving about 1/2" headspace.  Make sure to distribute garlic between jars.  Add lids and refrigerate for a few days.

Enjoy!