I spent the last few days of my summer vacation canning. I had all this zucchini, and all these cucumbers, and it just kills me to see any of that wonderful local produce go to waste. So, I canned.
I tried some new things, in fact, that I’d never done before.
I made the typical dill pickles (I had picked up some of those tiny little pickling cukes from the farmers market the week before, because of course, I needed to have MORE produce to have to take care of).
I made zucchini pickles–it’s a recipe that’s got lots of ground and whole cumin in it, so I’m guessing they will go well with Indian food. I haven’t tried them yet, but I hope they’re good, because I’ve got about nine jars.
I made my “usual” bread and butter pickles–a very easy recipe and always dependable.
Then I made relish–but with zucchini instead of cucumbers (I had a recipe that actually called for zucchini and green pepper). It tastes like regular pickle relish–pretty good.
Then I did something crazy; I made mustard. Yep. Mustard, which is so cheap you can buy it by the quart. But if I can can something, I’m happy. So I tried these two new recipes (new to me, anyway) for mustard: Spicy Honey Mustard, and Grainy White Wine Mustard. I haven’t dared to try them yet, but I may have to break them out this weekend at the lake and give them a shot.
In any case, it was lots of fun. I haven’t canned anything in quarter-pint jars in a long time! And it’s always so fulfilling, for some reason, to see those canned goods stack up. This is just the beginning, I’m sure, of a long and happy canning season.