Pickling 101: The Ultimate Guide to Everything Pickled


* This article contains affiliate links. For more information, please read my Affiliate Disclosure.

 

Pickling is one of the oldest forms of food preservation on the planet. Here's everything you need to know to get started pickling this summer.Pickling as a form of food preservation has been around for millennia. According to the Pickle History Timeline published by the New York Food Museum, archaeologists believe that pickling originated more than 4,000 years ago in ancient Mesopotamia (modern day Middle East). Pickled cucumbers  (which we most commonly associate with pickled foods) are said to date back to 2030 BC in India, where cucumbers originated. 

Aristotle is said to have praised the curative benefits of pickled cucumbers, they are rumoured to have been one of Cleopatra’s secret beauty weapons in Ancient Egypt, and Julius Caesar apparently fed them to his soldiers for strength. Pickles have even been mentioned in the bible a couple of times! It’s safe to say they are likely one of the world’s oldest “processed” foods.

Since ancient times, pickles have played, and continue to play, an important role in the diets of many cultures around the world. Eastern Europeans have relied on pickling foods to store for the cold winter months and are most well known for kosher and Polish-style pickles, sauerkraut and pickled beets. (And I should know; My family is of good Ukrainian stock and we don’t do a family dinner without all three of these things on the table). The English are known for their sweet pickles, the French for their cornichons, the Middle Easterners for pickled lemons, Koreans for kimchi and Japanese for pickled daikon radishes and ginger root. 

Here in North America, home pickling dates back to the early 1600s. Later, in the mid 1800s, more modern canning practices and tools (including the renowned Mason Jar), led to more home canning of pickles the way we know them today.

 

What does “pickling” mean?

“Pickling” is the term used for preserving food in an acidic solution. There are typically two main ways to achieve this: vinegar and fermentation.

Vinegar: Foods pickled in vinegar can be canned and stored on shelves or in the refrigerator immediately. This is also called the “fresh-pack” or “quick-process” method. Since vinegar is acidic, it is the vinegar that preserves the food. You can use either white distilled vinegar or apple cider vinegar, as long as the acidity level is 5%. This is the way most commercially-produced pickles are made and it is the method many people most commonly associate with pickling in modern times.

Fermentation: You can also make pickles “the old fashioned way,” through fermentation. Fermentation is the process of naturally-occurring sugars breaking down in foods as they are left to sit over a period of time time. In the case of pickles, fermentation can be achieved through placing certain foods in a salt-water solution and leaving it to sit until the sugars break down and create a substance called lactic acid. The lactic acid itself becomes the acidic solution needed for pickling, so the addition of vinegar is unnecessary.

While using vinegar is probably the easiest, quickest and least intimidating method of pickling for most people, fermentation provides many more health benefits. In fact, unless you’ve been living totally off-grid for the past few years (in which case thank you for choosing my blog as one of your few connections to the outside world!), you probably know that fermented foods are all the rage right now. Everything from sauerkraut and kimchi to kefir and kombucha is a product of fermentation, which explains their popularity at the moment. Alcohol is also a product of fermentation. Its popularity is timeless and has nothing to do with health benefits; That, however, is an article for another day!

Back to pickling: the lactic acid in fermented pickles produces all sorts of beneficial enzymes, nutrients and good bacteria that promote gut health. While one method of pickling is neither better nor worse than the other, you might choose to do one or the other depending on your comfort and experience level with home pickling and canning, how much time you have/want to devote and what health benefits you are looking to reap in the end.

 

What can be pickled?

Pickling is one of the oldest forms of food preservation on the planet. Here's everything you need to know to get started pickling this summer.The best practices for pickling different foods will vary depending on the food, and not all foods are shelf-stabled when pickled. For example, eggs can be pickled and preserved for up to about 4 months in the refrigerator, but should not be canned and stored at room temperature. In fact, according to the National Centre for Home Food Preservation, pickled eggs stored at room temperature have caused botulism, a deadly foodborne disease. So always make sure you follow tested instructions specific for the foods you are pickling and canning.

 

Pickling Styles

Aside from different methods of pickling, there are some notable styles of pickling as well. Here are a few of the most popular cucumber-pickling styles:

 

Dill Pickles

Dill Pickles are by far the most popular type of pickles in North America. They are made with dill (duh) and a vinegar solution, although they may either be fresh-packed or fermented. They may or may not have garlic (garlic dills).

 

Kosher & Polish-Style (Polski Ogorki)

I’ve combined kosher and Polish-style pickles here since they are very similar, and in fact kosher pickles have origins in Poland as well as other traditionally Jewish areas. Now, this description will be the longest as I could probably write an essay about these types of pickles alone. Suffice it to say that -from my understanding- they are both variations of dill pickles, however they are always fermented, never fresh-packed, and garlic isn’t an option, it’s an absolute MUST. 

Garlic is, after all, one of the few but mighty staples of Eastern European cuisine. In fact, while doing research for this article, I found many sources that claimed the addition of garlic to pickles is the thing that makes a pickle kosher. I don’t know that I’m sold on that and that alone, but garlic is a must anyway. Also, both kosher and Polish-style pickles are fermented in a salt-water solution. 

Traditionally both koshers and Polski Ogorkis do not use any vinegar and they are never fresh-packed, because hey, that wasn’t really an option in the old country. In fact, the traditional way of making these types of pickles was to put vegetables, including cucumbers, cabbage and beets, in large vats or barrels with a salt-water (and garlic… don’t forget the garlic!) solution and allow these vats of veggies to ferment in a warm place before moving and storing them in a cool location. When Jews and Eastern Europeans migrated to North America, they brought this pickling style with them and the rest is pretty much history. 

As far as the difference between kosher pickles and Polish-style, from my research (both online and talking to Jews and Eastern Europeans who all have a different opinion), it seems the biggest difference is simply that Polish-style pickles use a little more dill and spices, giving them a bit more of a kick. Also, some say that kosher pickles must be made with kosher salt while Polish-style can be made with regular pickling salt (which is how my mom makes hers). According to one Jewish respondent, “kosher pickles are simply pickles made by a Jewish mother on Brisket Sundays.” Hehe;) At least, I think he was joking…

One other distinction is that true kosher pickles must adhere to kosher food standards, including not having any animal products present or even traces of them. Therefore, to ensure a commercially-produced pickle is truly kosher, a rabbi must inspect the facility where they’re made and certify it. Or, of course, you could just make them at home, which is always the better choice.

 

Half-Sour

Half-sour pickles are pretty much exactly what they sound like: half-sour. They are made in a salt-water brine that doesn’t contain any vinegar (like koshers and Polish pickles). But instead of being left to ferment completely (sour pickles), half sours are fermented for less time; Typically only a few days. Many who prefer half-sours say they like them better because fermenting for less time makes them crispier. 

 

Sweet/Bread and Butter

Sweet pickles or “Bread and Butter” pickles are pickles that are sweet rather than sour due to the addition of sugar in the brine. They can be either fresh-packed or fermented. 

 

Pickle Do’s and Don’ts

DO: Follow a tested pickling recipe to ensure a safe and tasty end product.

DO: Follow recommended canning procedures from a reputable source to ensure a safe and tasty end product. I recommend the National Centre for Food Preservation or any of the Ball home canning guides. This one is my go-to. I use it so much I have bookmarked many of the pages!

DO: Use commercially-produced vinegars. Both white vinegar and apple cider vinegar can be used for pickling. White vinegar has a sharper taste but will not discolour your pickled products. Apple cider vinegar has a more subtle taste but can darken produce. Certain types of vinegar are better for different things, but whichever you use, it has to have 5% acidity.

The easiest way to ensure this is to use commercially-produced (store-bought) vinegars. For example, I make my own apple cider vinegar, but since it’s homemade, I can’t be sure of the acidity levels. In fact, I can taste that mine isn’t as acidic as the store-bought variety, so I buy some to use for pickling.

DO: Store opened pickles in the refrigerator. Pretty simple.

DO: Try pickling at home! As it has been well outlined above, you can pickle pretty much anything and there are so many ways to do it! Again, for a huge variety of tested, tried-and-true recipes, I HIGHLY recommend the Ball Complete Book of Home Preserving. This book has over 50 pickling recipes and 400 recipes in total! Aside from recipes passed down to me from my family, every single one of the canning recipes I use so far is taken or adapted from this book. 

DON’T: Get creative with recipes. It is very important when canning any foods that you stick to a tested recipe to ensure your canned food is safe to eat. When it comes to pickling, the ratio and percentages of salt and vinegar are very important, so don’t mess with these. Once you become more seasoned at pickle-making, you can add different herbs and spices, but even these can affect the safety and quality of your pickles if you put too much of any one thing. If you’re new to pickle-making, get your feet wet with tried-and-true recipes before attempting to put your own spin on things.

DON’T: Follow outdated canning procedures. Much like following tested recipes, it is super important to follow up-to-date safe canning methods as recommended by a reputable source. While you might have a grandmother or relative who says “we never boiled our jars of pickles in a hot-water bath and I’m still alive,” it is still recommended that you follow up-to-date procedures just to be on the safe side.

My mom doesn’t process her pickles in hot water. She simply turns her jars with her fermented pickles and hot brine upside down and lets the hot water inside seal the jar lids. But sealed lids aren’t enough! In order to ensure dangerous bacteria are killed, you must process your jars in hot water for a specified amount of time (usually about 10-15 minutes). 

Sure, my mom’s pickles haven’t killed her (or me) yet and probably never will. But I’m not taking that risk with my family. I love her recipe, but I use safe, tested canning methods to make sure I get to love her recipe for a long time to come.

DON’T: Use regular table salt for pickles. Most pickle recipes call for pickling salt or kosher salt, so use one of these two, or at least use sea salt if that’s your only option. While using table/iodized salt is not necessarily life-threatening, it can cake together, make the water cloudy and change the colour of whatever it is that you’re canning. 

DON’T: Freak out if your garlic turns blue when pickled! (I did the first time I pickled beans!) This can happen when certain compounds in garlic react to the acid in your brine. This blue garlic is still totally safe to eat, so no worries there. However if you don’t love the colour, you can try to prevent this from happening by using distilled water for pickling, using iodine-free salt, using stainless steel or enamelled cookware, blanching garlic before pickling, and storing fresh and pickled garlic in a cool, dark place (source: The Spruce).

 

Where to Begin?

Pickling is one of the oldest forms of food preservation on the planet. Here's everything you need to know to get started pickling this summer.If you’re just starting out, I recommend starting with the fresh-pack method (pickling in a vinegar solution). But nothing says you can’t try out some fermented pickles! I’ll be posting my mom’s recipe for Ukrainian-Style Garlic Dill Pickles (like Polish-style) when cucumbers are ready for harvest in a couple months.

As for any special equipment, I highly recommend a jar lifter for lifting jars in and out of your canner. I honestly don’t know how I would can without these. I’d probably have burned my hand pretty badly already. For a few bucks, they are well worth the investment to keep you from getting burned and keep your jars from breaking as the grip on these lifters is really solid.

You might also want to invest in a pressure canner if you plan on doing a lot of canning down the road. While you don’t need to pressure can pickles, you can use the canner for hot water-bath canning as well.

You can buy water bath canners, but I think they’re a waste of money (just my opinion). All you really need for water-bath canning is a regular cooking pot, so long as you place something (like a rack or even folded kitchen towel) on the bottom of the pot between the pot and your canning jars to prevent them from breaking. 

A water-bath canner does hold more jars, but so does a pressure canner, and you can can more types of food in it. You can’t can’t do that with a water-bath canner. See what I did there? That’s just my humble opinion though. I have two pressure canners passed down to me by relatives. My favourite is the All-American.

You’ll also need proper canning jars and lids. Any brand of canning jars (Mason Jars) will do: Ball, Kerr, Golden Harvest, Bernardin (which I believe is the Canadian version of Ball)… I usually buy mine for super cheap at local thrift stores.

You can totally reuse old jars over and over again, as long as you clean and sterilize them well (which you need to do anyway), and make sure there are no chips in the glass. You can also reuse the canning bands. But always buy new lids. Once they have been sealed and popped off once, the seal is broken and won’t work anymore.

As for any other canning equipment, nothing else is absolutely necessary, but I do love my canning scoop (for scooping brine, jellies and jams, sauces and other liquids into jars without spilling everywhere). I also really love my canning funnel/measuring tool. It helps me make sure all the liquid goes into the jar easily without a mess and also helps me accurately measure headspace in my jars: another super important part of canning.

Make sure to label your jars too. You should always label jars with what they contain (ie. Dill Pickles) as well as the date they were made. Most canned products have a guaranteed shelf life of up to a year or even longer, but you probably don’t want to be eating 15-year-old canned pickles. Dates are important. I need to get better at this myself. Canning labels come in new packs of jars, but if you buy them separately, I like these dissolving labels best because they wipe off the jars easily after you use up the content and wash them for their next use.

Last, make sure you store your jars in a cool, dark place, definitely out of direct sunlight. Also, if any jars don’t seal properly when you first make them you can store them in the fridge for up to 3 months. If you notice jars on your shelves are leaking or the food looks like it has somehow spoiled, don’t eat the pickles. Just toss ‘em. They’re not worth you or your family getting sick.

 

Pickling for beginners and pros alike

Over all, pickles are a safe, easy way to try your hand at canning for the first time. As long as you follow a tested recipe, you’ll do just fine! If canning isn’t for you but you just love pickles, you can make refrigerator pickles too. There are a whole bunch of refrigerator pickles in the Ball Complete Book of Home Preserving as well. (Have I mentioned how amazing this book is?) 

If, however, you’ve been canning and pickling for years, then I hope you learned something new or were at least entertained by this article! And surely you haven’t tried pickling everything there is to pickle. How about pickled watermelon rinds? Or lemons and limes? Or pumpkin (guess where you can find all those recipes? Yup! ——> BCBHP).

And as always, if you have any of your own pickling recipes, tips or “fun facts,” please do share in the comments section below! I love, love, love to hear from all my lovely readers! 

Now go forth! Pickle, preserve and procreate! (Sorry, I needed another “p” word). But hey, if pickling strikes your fancy, I am not here to judge! Just make sure to enjoy:)

Until next time,

The House & Homestead

 

 

 

 

SaveSave

SaveSave

SaveSave

SaveSave


CATEGORIES
HOMESTEADING
REAL FOOD
NATURAL LIVING

4 Comments

  1. ashley

    This was super informative! I’ve been wanting to try pickling and had no idea this much went into it. I’ll definitely try out the fresh-pack method to start. Thanks for sharing!!

    Reply
    • Anna Sakawsky

      Glad you found it useful! There’s definitely a rich history behind pickling and fermenting foods!

      Reply
  2. Jeff H

    Where do you stand on removing canning bands after waterbathing pickles

    Reply
    • Anna Sakawsky

      I can go either way with removing the bands. I’ve started to remove them more now, but I’ve never had a problem with keeping them on either. I think as long as you’re following proper canning procedure and rotating your food stores, not stacking jars on top of one another (at least within reason) that leaving the canning bands on is ok. However the professional advice is to remove them, if that helps;)

      Reply

Submit a Comment

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

ABOUT ANNA
Hi! I’m Anna, and I’m a city girl turned modern homesteader who’s passionate about growing, cooking and preserving real food at home, creating my own herbal medicine and all-natural home and body care products, and working toward a simpler, more sustainable and self-sufficient life each and every day. 
You Might Also Like
What to Stock In A Home Apothecary

What to Stock In A Home Apothecary

* This article contains affiliate links. For more information, please read my Affiliate Disclosure.   Having a home apothecary full of medicinal herbs, tinctures and infusions of all kinds is many a homesteader’s dream! In fact, as far as goals and dreams...

read more

What does it really mean to be self-reliant?

What does it really mean to be self-reliant?

I’ve been thinking a lot lately about what it really means to be “self-reliant.”  We talk a lot about self-reliance (or self-sufficiency) in the homesteading community, and outwardly it may seem as if the goal of “achieving” self-reliance is what ultimately...

read more

40 years on this Earth.
11 years together.
8 years married.
6 babies, one living, 4 in heaven and one more hopefully on the way.
20 fur (and feather) babies in our time together.
5 homes (plus a couple tents).
6 countries.
About 5,000 pounds of homegrown tomatoes, among other things;)
Too many good times to count.
Enough hardships to shape our characters.
One beautiful life together.

To my smart, talented, strong, kind, selfless, handsome amazing husband… The day I met you everything changed for the better. Sure, we’ve weathered some storms, but knowing I always have you to turn to has helped me through my darkest hours. The laughs, deep conversations, goals, dreams and unconditional love we share make each day worth living. And the family, home and life we’ve created together are more than I could have ever hoped for.

Happy 40th birthday to my one and only @thehumblehandyman. I can’t imagine doing life with anyone else. ❤️
...

66 8

And then there were 3 😔

Despite fending off an eagle attack the other day, a sneaky raccoon got into the chicken run early this morning and took out one of our girls.

Having animals die is definitely the hardest part of homesteading, but it’s a reality of this lifestyle that everyone must come to terms with sooner or later.

While we care for our chickens and want to give them the best life possible while they’re here, we understand that they’re livestock, not pets, and that we’re not the only creatures who see them as a food source.

Luckily we have a new flock of up-and-comers who will be ready to lay in a few months. Until then, egg production around here is gonna be pretty scarce.
...

19 2

So this is 35…

I decided to read my horoscope today (since it’s my birthday and all). I don’t really buy into the horoscope predictions, but I do think there’s something to be said for the personality traits we’re born with when the stars are aligned just so. Here are a few snippets that I found to be almost eerily on point:

“Tauruses born on May 18 are characterized by love of freedom and independence…They possess extraordinary creative energy, and they are never without an important cause to champion. They enjoy taking risks, but only when they believe the risk really matters.

As a rule, most decided early in life what they wanted to do and are not likely to deviate from that path. Their independent spirit makes them ideally suited to careers where they are their own boss, or are at least autonomous within a larger structure.

May 18 people want to make it on their own. No matter how successful they become, they never forget their roots and may even draw upon them for inspiration.”

Every year on my birthday I reflect on where I’m at, where I’m headed and where I’ve come from, and all I can say is that each year I’m only more grateful to be living life on my own terms, doing what I love most next to the people I love more than anything else in the world.

I’ll never forget where I came from and I’ll never have any regrets, because I wouldn’t be right where I am now without all of the experiences -good, bad or otherwise- that I’ve had along the way.

I knew when I was a little girl that I wanted to be a writer and a content creator. Homesteading came a little later in life, but when I knew, I knew.

I hope to be doing what I love and sharing it with you all for the next 35 years too! (Well, actually, if I’m being honest, I’d like to retire and throw my phone in the river long before that;) But until that day comes, thanks for being here to celebrate life with me today and every day. Cheers to another turn around the sun 🍻
...

58 10

My daughter stayed overnight at her grandma’s last night, and this morning when I talked to my mom she said “Evelyn told me she’s never been to the doctor before.”

Proudly, I replied “no, she hasn’t, because she’s never needed to.” This is thanks in large part to the fact that we keep a well stocked natural medicine cabinet at home and do our best to treat everyday illnesses and ailments ourselves.

Having a well-stocked home apothecary (and the know-how to use herbal and natural medicine at home) is yet another important piece of the self-sufficiency puzzle, and one that we’re working on a lot right now, both in our home and in my membership program, the Society of Self-Reliance.

If herbal medicine and building a home apothecary is on your to-do list as well, I’ve got some great tips and a printable checklist of items you’ll want to start stocking up on now so you’re prepared to make all sorts of medicinal preparations in time for cold and flu season later this year.

This is also a great time to plant certain medicinal herbs so that you’ve got a personal, sustainable supply of herbal medicine at home, because who knows what supply chain issues are gonna hit next!

To help make building and stocking your home apothecary or natural medicine cabinet a little easier, I compiled a list of all the ingredients I like to keep on hand for making my own medicinal preparations, as well as a suggested list of herbs to start growing or stocking up on, and some other great resources to help you get started preparing and using your own herbal medicine at home.

Link in bio @thehouseandhomestead to read the full article and download the checklist, or go to https://thehouseandhomestead.com/stock-a-home-apothecary/
...

34 1

Stinging nettles are one of my favourite things to forage for in early spring. They’re ready to harvest well before just about anything is ready in our garden, and they’re a superfood as well as a medicinal plant packed with antioxidants, vitamins and minerals including vitamins A, B, C & K, calcium, magnesium, potassium, phosphorus and iron, plus they’re super high in protein.

As a medicinal plant, nettles are a natural antihistamine and can help with season allergies, they have properties that reduce inflammation and especially joint inflammation and arthritis, they can be used to treat of urinary tract infections and enlarged prostate symptoms, the e been shown to lower blood pressure and control blood sugar and more!

Some people even swear by harvesting stinging nettles with their bare hands as the sting itself is said to help with muscle and joint pain/arthritis!

I, however, am not that brave. I definitely recommend wearing gloves, long sleeves, long pants and boots when harvesting stinging nettles! But the good news is that once you cook or dry the nettles, they no longer sting you. My favourite way to prepare them is to dry them and enjoy them as a herbal tea! But they’re good sautéed in stir fry or added to soups (in place of spinach or Kale) too. Whatever you do, just don’t put them fresh into a salad!

Stinging nettles grow wild all over North America (as well as other places), and spring is the best time to forage for them. To learn how to safely identify them, harvest them and prepare/preserve them, check out the link in my bio @thehouseandhomestead or go to https://thehouseandhomestead.com/harvest-and-use-stinging-nettles/

Have you ever foraged for stinging nettle before?
...

89 14

If you're looking to increase production in your own home garden, you know how important bees and other pollinators are to your overall yield.⁠

Honeybees get a lot of the glory, and for good reason: It's said that honeybees alone are responsible for pollinating 80% of our fruits and vegetables! Not to mention, they make honey... Sweet, glorious, highly nutritious and DELICIOUS honey!⁠

In this day and age of global food shortages, we need to do whatever we can to help increase food production at home and abroad, and helping honeybees is one of the best ways to do just that.⁠

Click the link in my bio @thehouseandhomestead or go to https://thehouseandhomestead.com/3-easy-ways-to-help-save-the-bees/ to learn what you can do at home to help save the bees, and the many, MANY reasons why it matters!⁠
...

25 1

I don't know about you, but around here spring officially marks the beginning of what we call "busy season."⁠

I always remind myself, though, that the payoff from the work we put in at this time of year is so totally worth the extra elbow grease and long hours.⁠

The seeds we sow now will provide us with food and medicine to stock our pantry and apothecary with in the summer and fall.⁠

The projects we start now will (hopefully) be finished and ready to serve us later in the year.⁠

And the deep cleaning and organizing we do now in our homes will set the stage and the tone for the rest of the season.⁠

Personally, I don't operate very well in a disorganized, messy or dirty environment. Whether I'm working or just relaxing, if my home is in disarray I feel like I can't fully concentrate on or enjoy whatever I'm doing.⁠

For most of the year this means sticking to a daily routine of tidying up and light cleaning when necessary. But in the spring, I like to take a few days to deep clean our home so that the rest of the season runs smoother; So that when I'm in the thick of gardening and harvesting and preserving season, I'm not also contending with dirt and stains and pine needles from Christmas!⁠

That being said, I don't like to use any commercially produced chemical cleaners, so I always make sure to keep a few natural ingredients on hand to get the job done.⁠

Over the years I've tried a lot of store-bought "natural" cleaners, and honestly I haven't been impressed with most of them. In fact, I find some white vinegar, baking soda, dish soap, water and a few essential oils are all I really need to clean most of my house!⁠

If the spring cleaning bug has bit you too, be sure to check out my DIY Spring Cleaning Recipes via the link in my bio. Every recipe is made with simple, natural ingredients that you probably have on hand already. I also like to add essential oils to my cleaning products for their scent and natural cleaning and disinfecting power, but you can omit them if you like:)⁠

Link in bio @thehouseandhomestead or go to https://thehouseandhomestead.com/spring-cleaning-recipes/
...

26 0

If there's one thing we should all be doing to hedge against looming food shortages and inflation right now, it's growing some of our own food at home.⁠

I've been preaching the many benefits of homegrown food for years now... Long before any of the madness we're currently experiencing took hold.⁠

A couple years ago when I launched my first gardening course, I mentioned in my sales video that we were just one emergency situation away from grocery store shelves being cleared out entirely. Within two weeks of that video, the pandemic hit, and the rest is history.⁠

The fact is, whether you're worried about shortages, the skyrocketing price of EVERYTHING, or you simply want to eat better, healthier foods free from GMOs and chemical sprays, learning how to grow even a little bit of your own organic food at home puts power and food security back in your hands.⁠

That's exactly why I’ve teamed up with 16+ other speakers for the Backyard Vegetable Gardener's Summit: A free, 3-day online event where you can learn how to get started or get better at growing food and creating your own personal grocery store, right in your own backyard!⁠

Here are just a few of the presentations coming up this week:⁠

🌱 7 Ways To Maximize Space In Your Urban Garden⁠
🌱 Creating a Personal Seed Bank⁠
🌱 How to Generate Income From Your Garden⁠
🌱 Easy Ways to Quickly Improve Your Garden Soil⁠
🌱 Indoor Container Gardening⁠
🌱 Growing Turmeric & Ginger at Home⁠
🌱 How to Use Succession Planting for Higher Yields⁠

And more!⁠

Plus, don't miss my masterclass where I teach you everything you need to know to grow a BUMPER CROP OF TOMATOES in your backyard! 🍅🍅🍅⁠

From starting your seeds to planting out and caring for your tomato plants all season long, I'll show you the exact method we use to grow hundreds of pounds of tomatoes at home for fresh eating and preserving each year.⁠

The summit officially starts TODAY! If you haven't registered yet, click the link in my bio @thehouseandhomestead or go to https://thehouseandhomestead.com/bvgs to save your seat and start watching and learning right away!
...

83 3

“When I think of self-reliance, I think of any ability to rely less on ‘the system.’”

I sat down with Ashley Constance from @dirtypawshomestead and the @alittleselfreliant podcast to talk about what it means to be self-reliant, if it’s even possible to be 100% self-reliant and why it’s a goal worth striving for even if complete and total self-reliance isn’t possible.

Be sure to check out the full interview in the latest issue of Modern Homesteading Magazine!

Subscribe @ modernhomesteadingnmagazine.com

I’d love to know, what are you currently doing to become a little (more) self-reliant? Let me know in the comments!👇
...

27 2
This error message is only visible to WordPress admins
There has been a problem with your Instagram Feed.

© The House & Homestead | All Rights Reserved | Legal

[class^="wpforms-"]
[class^="wpforms-"]