Thursday, July 17, 2014

Keep An Open Mind

As I mentioned, yesterday I started a batch of curry pickles.  I've never had curry pickles before but I wanted some variety and (basically) had all the ingredients I needed.  So I thought I'd give them a try.  My husband was doubtful, but I think they'll be great.  Especially after the kitchen smelled like curry.  And sugar.  Mmmm.

Oh, yeah, the sugar.  The recipe (from The Complete Book of Small-Batch Preserving) calls for white sugar but I didn't have any so I used brown sugar instead.  I ended up with 5 pints of pickles and for 2 of the jars I had to add a little extra cider vinegar to top them off. 

For dinner we had... more vegetables!  I made a skillet "ratatouille" by sautéing eggplant, zucchini, summer squash and peppers together and adding a can of diced tomatoes.  Now I'm left with a little more squash and peppers and a lot of greens.

No comments:

Post a Comment