Finally, I’ve finished with the pickling marathon. It has been almost a week of peeling, slicing, dicing, and jar hunting. I’ve used almost all medium-sized jars that I had at home and filled 110 jars of different pickled joys. 

While I was working on my veggies, I literally took over the entire house. Luckily hubby was on the morning shift last 2 weeks, so I could work in the entire house without bothering anyone. 

I used the living room for peeling, the balcony for slicing, and the kitchen for cooking and filling jars. I’ve washed big pots and pans in the bathroom first before taking them to the kitchen sink. The only room I didn’t take over was the bedroom, in which Srećko spent most of his days, sulking because of my lack of time for him.

After all the cooking and pickling, I still had a kilo of celery and carrots left, so I’ve grated them, added salt, and left them to let out the juice. 

I’ve filled the jars up with squeezed celery and carrots and poured pickling liquid over them. This was the last veggie mix I made in this round.

The past couple of days all I did was pasteurizing the jars. The oven can hold 9 jars and the pots another 9, so it took me some time to pasteurize all my jars. Especially since they have to cool down completely before taking them out. Sure, I could have taken them out and wrap them in blankets, but I’m more confident in the “let them cool down” method.