This year has been a lifetime peak in terms of preserving, fermenting and such. I’ve been brewing ginger beer all through spring and summer, and it is still going now, at the start of our winter. That’s my second starter, since given away on the Buy Nothing group.
I made mint jelly. I didn’t know it was really apple jelly + mint (nor did my mother, who used to make her own mint sauce)! Here it is before the mint was added.
Bread and butter pickles (pickled cucumbers and onion with dill and mustard seeds). This is a new one on me but I must say I like it! I’ve made sauerkraut and something that gestures toward Kim chi as well.
I dried my own prunes! (some of them were crunchy due to inexperience). I also dried sliced red plums, which I’ve been adding to porridge.
I had a gift of local big, fat olives. I’ve never preserved these before, but now that I make olive and rosemary bread above all others, we use a lot of olives, so why not? I have kilograms in brine at this stage…
While we were collecting leaves in the street (for mulch and compost, both of which required explanation to disbelieving neighbours) I asked the crabapple tree owner if he wanted the fruit from his tree. There were not enough for a lot of crabapple jelly, but certainly enough for me to want to make it again! And all this, after the passata making, the apple and pear preserving, and the jam and marmalade making. Too good. It is amazing to have so much delicious food coming our way.