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.