Then I discovered spicy mustard. The problem with mustard wasn't mustard itself, but with the plain yellow mustard that you find everywhere. Give me a Dijon, a brown, a whole-grain, something laced with generous amounts of horseradish--no, the problem wasn't really with mustard.
The jury's still out on pickles, but I'm running out of freezer space, and the garden's still going. The tomatoes haven't even really started ripening.
|Ignore tomato #2. Most of the tomatoes are still entirely green.|
To use up some of the extra zucchini, I went with Ball's "End of Garden Pickles" recipe (I've got Ball's Complete Book of Home Preserving to work with, besides Betty Crocker & Joy of Cooking). It called for three cups of sliced zucchini, and three cups of green beans, and I didn't grow beans this year, so I was thinking - great, I'll use up these two big zucchini!
No, I used up one big zucchini. So I've got three zucchini on my counter still, but five pints of mixed pickled vegetables - zucchini, carrots, onions, peppers.
|Five pints of pickles|
These are the zesty variation of Ball's "Traditional Bread and Butter Pickles," peeled since I didn't plant pickling cucumbers this year. Next year I may plant pickling ones again just so that they're easier to process when we're tired of eating them.
|5 pints of relish|
|Six pints of red sauerkraut there on the left if anyone wants some|
|This wasn't even the whole cabbage|
Once the tomatoes start ripening, I can process those either just straight up or as sauce. I'm not sure what I'm going to do with the rest of the cucumbers and zucchini yet, but I've got a lot of recipes I can try.