We had so many cucumbers one week that I started making pickles. Because my husband’s favorite is dill, that batch was first in production. Some years, when hot peppers fall into the same weeks as the cucumbers, I season the jars with slices of jalapenos and garlic, but they don’t last more than a few sittings. This year, I tried a new kind of bread and butter for myself, which mixed brown sugar and ginger in the flavor. Today is testing day and I can’t wait to discover what they taste like.
I think my next projects will be salsa and ketchup since the tomato season is coming fast. But I’d really like to know what other people are doing with their excess vegetables. Post your comments and ideas, or check the recipe page of this blog to see what our favorite recipes are. You can also ask questions about pickle making or offer suggestions.
The crew and the Medina family had a long discussion about authentic Mexican salsa and so learned that different hot peppers go with different tomatoes. They personally don't preserve it in jars, maybe because of the vinegar, but I'd like to give it a shot. Black bean and corn will be my first attempt, and secondly, roasted tomato and chipolte. Testing day will be interesting.