After canning 16 pints of pickles from the same recipe,
and not wanting to continue if I were just producing lots of mushy pickles we would never eat, we finally opened a jar to test the general level of mushiness, and we were delighted to find that they weren't mushy at all and were in fact so good that we're now down to 15 pints--and the 4 quarts I did this morning.
The bread machine still continues to mess with me--this week I got this:
which I think looks a lot like Gumby. Perhaps I should have sold it on Ebay like the Virgin Mary cheese sandwich of a few years ago, though I suppose cartoon characters aren't worth as much.I made an "old-fashioned" mustard which combined yellow & brown mustard seeds and soaked in vinegar overnight with a couple bay leaves,
then was pureed the next morning into this:
which tastes great and REALLY clears up the sinuses. Brown mustard seeds are the ones we associate with Chinese mustard and that head-clearing zippy taste, so we're using this one a bit more sparingly. And breathing really, REALLY well.Yesterday, since I have jalapeno peppers but no tomatoes, I decided to try a recipe for peach-mint salsa
which is interesting, and I would have called it chutney rather than salsa as it has honey as well as onions and jalapenos. It's good, but not sure I'd repeat it. And if the tomatoes would get a move on, I won't have to.And lest you think I'd reformed and found "moderation," I made a double batch of lemon-sage mustard as well:
which is completely wonderful and might almost make me forget how much of a pain it was to make. Incidentally, if one had a number of small cuts or scrapes on one's hands, it would be a good idea to wear rubber gloves while zesting & squeezing four large lemons. Or shrieking in pain the entire time works as well.Today I am relaxing. OK, there were those 4 quarts of pickles....but NOW I'm relaxing.
1 comment:
How are you managing with storage space for all your bottling and pickling exploits? There must be masses of bottles and various filled containers by now.
Well done. I do hope that your breadmaker starts behaving itself soon.I must admit that I have never used one. The breadmaking I do is the old-fashioned way with lots of physical effort - brilliant for a cross-with-the-world kind of day.
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