Now that winter's here, I've hardly been canning at all. (Cranberry relish, if you must know. And we've eaten all that I put up, so I must make more before the cranberries disappear from the store shelves.) Instead, we've been sampling this year's produce.
The pickled duck eggs have had mixed reviews. I'd think they'd do better if my samplers were drinking more beer during the taste testing, but with the cold weather we move to wines instead. I think I'll put the rest aside until summer. Additionally, I found a couple of coworkers who really like duck eggs, and are buying the fresh ones as fast as my ducks can pump 'em out. So probably no more pickled eggs.
The green beans were a big hit. I will definitely put up more of those next year. Recipe forthcoming!
Another recipe I'll post soon is one for red-pepper chutney, also well-received. And it works great as a meat marinade, too.
Another surprising hit is the pickled green tomatoes. Yes! After griping about the recipe, and gazing forlornly at the jars in my pantry, we finally cracked one open just after Thanksgiving. The pickles made from quarter-sliced tomatoes are definitely better than the sliced ones; they look better on a plate, and they have a bit more body. So I won't be too terribly sad next summer if my tomato plants crap out again.
Tomatoes Worth Growing: Velvet Red
5 days ago