Third Harvest

Harvesting, preserving, and storing vegetables and crops at the third harvest can be a rewarding and satisfying experience for home gardeners (or farmers market enthusiasts!). Here’s a little guide to help you get started:

Depending on your garden and location, you may be harvesting things like leeks, onions, garlic, brassicas, beetroot, carrots, pumpkins and squashes, turnips, kumara, or other root vegetables.

When it comes to preserving and storing your harvested vegetables, there are a few things to keep in mind. First, you’ll want to make sure you’re storing them in a cool, dark place with good ventilation if they don’t need to go straight into the fridge. You’ll also want to make sure that you’re storing vegetables with similar temperature and humidity requirements together (e.g. root vegetables with root vegetables, brassicas with brassicas). Finally, it’s a good idea to check on your stored vegetables periodically throughout the winter to make sure nothing is rotting or spoiling.

If you want to take things a step further, you can also look into different preservation methods like canning, pickling, or freezing. This can be a great way to extend the shelf life of your vegetables and enjoy them throughout the winter months.

Pickle Recipes

Spicy Pickled Carrots: Slice carrots into thin rounds and pack them tightly into a sterilized jar. In a small saucepan, combine white vinegar, water, sugar, salt, mustard seeds, coriander seeds, and garlic. Bring the mixture to a boil, then pour it over the carrots in the jar. Let the jar cool to room temperature, then seal and store in the fridge for up to two weeks.

Pickled Beetroot: Scrub beetroots and remove the tops, boil in water for about 25 mins then strain, cool, and cut into quarters. In a small saucepan combine apple cider vinegar, water, sugar, salt, cinnamon sticks, and whole cloves. Bring the mixture to a boil, add the beetroots, simmer for 5 mins. Pour into sterilised jar, let the jar cool to room temperature, then seal and store in the fridge for up to two weeks.

Quick Pickled Cabbage: Shred red or green cabbage and pack it tightly into a sterilized jar. Cover with white vinegar, water, sugar, salt, black peppercorns, red pepper flakes, mustard seeds and garlic, or a combination of spices you like. Pop a lid on it and keep it in the fridge for at least 2 hours, it will keep for up to 2 weeks.

Pickled Radishes: Slice fresh radishes into thin rounds and pack them tightly into a sterilized jar. In a small saucepan, combine white vinegar, water, sugar, salt, mustard seeds, and peppercorns. Bring the mixture to a boil, then pour it over the radishes in the jar. Let the jar cool to room temperature, then seal and store in the fridge for up to two weeks.

These pickle recipes are easy to make and can add a flavourful and seasonal touch to your Samhain celebrations.

Some Notes On Jars and Storage:

Preparing and sterilizing jars is an important step when it comes to pickling, as it helps to ensure that the food you’re pickling stays safe to eat and free from harmful bacteria. Here are some tips to help you prepare and sterilize your jars:

Choose the right jars: When it comes to pickling, it’s important to use jars that are designed for canning and preserving. Mason jars or other glass jars with two-piece lids are a good choice. Avoid using jars that have cracks or chips, as they can break or allow bacteria to enter.

Clean the jars: Before you start pickling, wash your jars in hot, soapy water and rinse them thoroughly. I avoid putting them through the dishwasher but some people do this instead.

Sterilize the jars: To sterilize your jars, you can either boil them in water for 10 minutes or bake them in the oven. You should also sterilize the lids and any other utensils that will come into contact with the pickling liquid.

Use new lids: When it comes to the lids, it’s best to use new ones each time you pickle. The rubber seal on the lid can wear out over time, which can prevent the jar from sealing properly and allow bacteria to enter.

Avoid reusing jars: While it may be tempting to reuse jars from store-bought products, it’s not a good idea for long term pickling. These jars may not be suitable for canning and may not seal properly, which can lead to spoilage or contamination. But for short term pickles, why not just use the recycled ones?

Opened jars: If you’ve opened a jar of pickles, you should store it in the fridge. The acidity of the pickling liquid helps to preserve the pickles, but once the jar has been opened, it’s best to keep them refrigerated. Opened jars of pickles can last for a couple of weeks in the fridge.

Unopened jars: If you haven’t opened a jar of pickles yet, some you can store it in a cool, dark place, such as a pantry or cellar. These can last for several months.

It’s important to note that the quality of pickles can decline over time, so it’s always best to consume them within the recommended time frame for the best taste and texture. Additionally, if you notice any signs of spoilage, such as mould or an off odour, get rid of them in the compost.