I caught the pickling bug!
I am pickling everything: cabbage, carrots, green beans, onions. My favourite is pickled red onions. They make a beautiful red colour, are crunchy and go with everything. Quick and easy, using a basic brine with apple cider vinegar, no cooking, no sterilizing bottles. They keep well in the fridge for a couple of weeks.
I have been making hot sauces for a long time. I grow hot peppers (habanero, cayenne, bishops hat and others), olive oil, white vinegar, garlic, cloves, anise, mustard seed, bay leaf, rosemary, thyme and whatever else I happen to have around. A very hot sauce.
I know it is odd to pickle in the spring, but since these vegetables have no season here and are usually available, I can pickle whenever I am inspired.
Next are beets.........
