So many people are corona-baking. I am as well.
But I’ve started this year’s canning early, and am spending time over the stove every weekend.
In the past few weeks:
- Two batches of blackberry preserves
- A batch of raspberry preserves
- Passionfruit curd
This weekend it’s been sweet pickle relish, from scratch (English cucumbers, onion, red pepper, garlic, salt, white vinegar, sugar, turmeric).
And a few quarts of my famous lime pickles.
I have been ordering produce from SunFarm Produce, a wholesaler who is selling to the public. Two days ago they delivered a $107 order, since the neighbors and I went together to place an order.
They had pickling cucumbers. I ordered 10 pounds.
I pickled. Simple.
But the homemade sweet pickle relish? Heaven! I could really learn to like this stuff. As usual, though, I’m giving most of it away.
(The photo is from previous pickling sessions.)