Made 6-pints of spicy dill sandwich pickles from The Joy of Pickling this week. it’s been ages since I’ve canned anything (OK, since last year) and I’m pleased to report that the washing/warming/boiling/jarring/canning/sealing bits all flowed together without any surprises. Maybe after about 5 years of doing this I’ve finally got the hang of it…
We had gotten dill from our CSA a month or so ago, and it was sadly out of sync with the cucumbers – so I froze a few heads of the dill and used them in the pickles. It seemed to work just fine, I am not sure how they will turn out but I can’t wait to try them. Homemade pickles are, potentially, my favorite thing in the entire world. Potentially.
Last night Mike and I had zucchini and corn fritters. Instead of grating we jullienned (any excuse to use our awesome OXO Mandoline – it’s super affordable and works so so well. It makes pickling things seem so much easier!), and instead of scallion and cilantro we put in garlic and rosemary. Shown with delicious sriracha sauce.
I still have more pickling plans: green beans and cauliflower are next up, as is kohlrabi-in-lieu-of-radish. All I really need is 4 hours more every night and I’ll be totally caught up on my preserving.