Thursday, August 24, 2017

Project Completion

Today I finished a batch of sweet relish I started yesterday. First you have to salt the vegetables and let them sit overnight or, in this case, about a full day before you rinse them and boil them with the syrup. This is a variation of "Grandma's Golden Relish" from The Ball Complete Book of Canning. The changes were that I used half cucumbers (3 cups) and half zucchini (3 cups) and that all the peppers were green. This made 7.5 cups of relish.

I added the white wine to the sauerkraut and also added a little brine since there wasn't enough liquid to cover the cabbage. Now it can ferment for a few weeks in its crock and I shouldn't have to worry about it.

Lastly, I used up three eggplants making "Pickled Eggplant with Mint" from Preserving by the Pint. I didn't have red wine vinegar so I used up my tarragon and champagne vinegars and then made up the difference with cider vinegar. I hope that works - it might be a little harsh. For the mint, I harvested a bunch of stems from my pot of mint in the backyard. Supposedly this is good with some feta cheese and olive oil so I'll have to try that this winter.

After all this work, I can now see the back of the fridge again.

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